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Preheat oven to 200°C (180°C fan) and grease 4 ramekins.
In a large bowl, whisk together the 120g caster sugar, eggs and egg white until light and fluffy.
Fold in the flour, melted butter and lemon zest until just combined.
Divide the mixture evenly between the prepared ramekins. Submerge a blob of frozen lemon curd in the mixture.
Bake for 10-12 minutes until the edges are set but the centers are still soft.
Dust with the extra 2 tablespoons of caster sugar and the icing sugar before serving.