Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
In a mixing bowl, add the eggs and sugar, and use a hand mixer to beat them well.
Pour in the milk, melted butter and lemon zest, and mix again.
Sift in the flour and baking powder, and use a spatula to combine all the ingredients.
Grease and flour a 12-hole muffin tin, add half a tablespoon of batter to each hole, sprinkle a little bit of flour over, then add one teaspoon of lemon curd, sprinkle more flour over, and top with the remaining batter.
Bake for 20 minutes until golden.
Squeeze the lemon juice out of the lemons used for the zest, and mix it with the sugar.
When the muffins are ready, drizzle the lemon juice mixture over as soon as they come out of the oven.
Leave to cool, then use a sharp knife to loose up the edges, then should come out easily.
Serve with extra lemon curd if you wish.