Whisk the 2 whole eggs, plus 2 egg yolks and sugar in a medium saucepan. Place over a low heat. Add the butter, juice & zest of two lemons, McCormick vanillin sugar and ginger, and whisk continuously until thickened. Strain and set aside to cool.
Whip the cream to stiff peaks and then fold through the cooled lemon curd mixture.
Slice each lamington cake in half horizontally.
Coat one half of each lamington with the raspberry jam and the other with the lemon-cream.
Sandwich the two lamington halves together and serve.