Bring a large pot of water to a rolling boil and prepare a secondary ice water bath.

Score a shallow 'X' into the skin at the base of each peach.

Submerge peaches in boiling water for 45 seconds to loosen skins, then immediately transfer to the ice bath.

Remove skins by hand, halve the fruit, and extract the pits.

Dice the peach flesh into uniform 1-inch segments.

Combine peach segments and lemon juice in a high-speed blender or food processor.

Emulsify on high speed until the texture is homogeneous, adding water only if necessary to achieve the desired viscosity.

Pass the mixture through a fine-mesh chinois or sieve to remove any remaining fibrous material.