Saint Clement's Cake

1/2 cup self-rising flour
4 tablespoons butter or margarine
4 eggs
1/2 cup granulated sugar
2 tablespoons Lemon Curd

Sift flour into a bowl. Melt butter in a small pan. Set aside to cool. Whisk eggs and sugar until very pale and creamy. Fold in flour and melted butter. Pour into an 8-inch greased cake pan. Bake at 350 degrees F for 30 minutes.

Turn out on a rack. Cool. Cut cake into three layers. Sandwich with Lemon Curd. Pour Icing over cake so that top and sides are coated (do not spread). Leave to set. Decorate top of cake with strips of orange and lemon candy slices.

Lemon Curd:
1/2 pound butter or margarine
1/2 pound granulated sugar
4 eggs, slightly beaten
Juice of 2 or 3 lemons

Melt sugar and butter in a double boiler. When warm, stir in eggs and lemon juice. Continue to stir until mixture thickens. Remove from heat and store in a dry jar in the refrigerator.

Icing:
1 1/4 cups confectioners' sugar
Juice of 1/2 lemon
Slices of orange and lemon
Crystallized candies

Sift confectioners' sugar. Mix with lemon juice and a little water to make icing stiff enough to coat back of spoon.