I saw your message a few days ago but didn't dare to post the recipe I have here. I thought thsi might not be the one you are looking for. Since I didn't grow up here in Australia, I don't know whether or not this is what's in your mind. I thought a "real Aussie" out there might respond your request...

Anyway, I thought "lemon curd" is adopted from Britan? Please correct me if I am wrong. This recipe is from Family Circle Recipe Encyclopedia. I have made it a couple of times and recieved good response. I hope this is what you are searching for.

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Citrus Genoise Sponge

For the cake:
1 cup self-raising flour
4 eggs, lightly beaten
1/2 cup caster sugar (superfine)
60g/ 2 oz unsalted butter, melted and cooled
2 t. finely grated orange rind
1 t. finely grated lemon rind

For lemon curd filling:
6 t. courflour (cornstarch)
1/3 cup caster sugar
3/4 cup (6 fl. oz.) milk
1/3 cup (2 1/2 fl. oz) lemon juice
2 eggs, lightly beatenPreheat oven to moderate 180C/350F/Gas4. Brush 2 shallow, 20 cm/8 in round sandwish tins with melted butter or oil. Line bases with paper, grease the paper. Dust the tins lightly with flour, shake off excess. Sift the flour three times onto greaseproof paper. Combine eggs and sugar in medium heatproof mixing bowl. Place bowl over pan of simmering water. Beat until mixture is thick and pale yellow. Remove from heat, continue to beat until mixture has cooled slightly and increased in volume.

Add flour, melted butter, lemon and orange rind. Using metal spoon, fold quickly and lightly until ingredients are just combined. Spread mixture evenly into prepared tins. Bake for 20 minutes or until the sponges are lightly golden and shrink from sides of tins. Leave sponges in tin for 5 minutes before turning onto wire rack to cool.

To make Lemon Curd Filling:
Combine courflour, sugar, milk, lemon juice and eggs in small pan, mix well. Stir over low heat until mixture boils, mix well. Stir over low heat until mixture boils and thickens, cook for 1 minute longer. Remove from heat. Transfer to a small bowl, cover with plastic wrap and allow to cool before using.

Cut each cake in half horizontally. Place a cake layer on a serving plate. Spread the cake evenly with the filling. Continue layering with remaining cake and filling, ending with a cake layer on top. Dusting the top with sifted icing (confectioner's) sugar, if desired.