Ok, my first attempt at making lemon curd in the SV failed but my... a delicious failure it turned out to be. It came out slightly coddled but it's like the softest, most creamy scrambled eggs ever. I know! It's like the texture of a really creamy ricotta cheese but all lemony and lovely. I tried cooking my lemon curd at 155, which must be too hot. Next time I'll go with 148, which is where it seems eggs just start turning to custard.

Happily all my failures have been quite delicious!