This is a old family recipe created by my Grandad Harold. It's mostly lemony, but the addition of the orange is what makes it 'St Clements'. It makes lovely, light and fresh cupcakes which could have icing or a drizzle topping.
You will need
Zest and juice of half an lemon
Zest and juice of half an orange
5oz self raising flour
2oz caster sugar
2tbsp homemade lemon curd
2 medium free range eggs
Mix everything together along with the zest and about half the juice.
Beat in the eggs.
Spoon into cupcake cases (makes about 10) and bake for 15-20mins at 160C.
For the citrus icing
Mix 8oz of icing sugar with the remaining juice and pour over. Simple!