Hydro Flask Stainless Steel 40-Ounce Travel Tumbler.
Let cool completely, about 2 hours.. Make the Meyer Lemon Curd ahead.Whisk together sugar, lemon zest and juice, eggs, egg yolks, and salt in a heatproof bowl.
Place bowl over a saucepan of simmering water over low.Cook, whisking constantly, until mixture thickens, 7 to 9 minutes.Remove from heat; whisk in butter until melted and smooth.
Place a piece of plastic wrap directly on surface of curd, and chill until cold, about 2 hours.. Make the cake layers.Spray 2 (8-inch) nonstick round cake pans with baking spray; set aside..
Beat egg whites in bowl of a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, about 2 minutes.
Transfer to a medium bowl, and set aside..Virgil's Gullah Kitchen and Bar(Keep screen awake).
1 large bunches scallions, chopped.4 garlic cloves.
2 Scotch bonnet peppers.3 tablespoons lime juice.