Cook apricots, pits, and white wine in a medium saucepan over medium heat until very soft, about 15 minutes. Remove apricot mixture from heat, discard pits, and mash with a potato masher. Transfer and press through a fine mesh sieve with a spatula or wooden spoon.
In a glass bowl set over simmering water or on top of a double boiler, cook apricot mixture, sugar, egg yolks, lemon juice and vanilla bean paste over medium heat, whisking constantly, until mixture thickens and coats the back of a spoon, about 15 minutes. Remove from heat and add chilled butter, one cube at a time, whisking constantly until completely incorporated. Spoon curd into jars and allow to cool. Tightly seal jars and refrigerate, up to three weeks.