Start by peeling and pitting the ripe peaches, then chop them into smaller pieces. Purée the peaches until smooth, yielding about 1 cup of peach purée.

In a double boiler setup, fill the bottom pot with 3-4 inches of water and bring it to a gentle boil. Reduce heat to a simmer.

In the top of your double boiler, whisk together the egg yolks, granulated sugar, lemon juice, salt, and peach purée.

Whisk continuously for about 15 minutes until the mixture thickens and reaches 170°F (77°C).

Remove from heat and whisk in the softened butter pieces, two at a time, until fully melted.

Place plastic wrap directly on the surface of the warm peach curd to prevent a film. Allow to cool at room temperature, then transfer to the refrigerator for about 2 hours.

Store leftovers in an airtight container in the refrigerator for up to one month or freeze for up to a year.