AB’S HONEY ANZAC BISCUIT AND LEMON TART recipe card

AB’s HONEY ANZAC BISCUIT AND LEMON TART

AB’S HONEY ANZAC BISCUIT AND LEMON TART recipe card

AB'S HONEY ANZAC BISCUIT AND LEMON TART

This sweet honey Anzac bisuit and lemon tart has a buttery Anzac Biscuit base. It is delightfully filled with a creamy centre of lemon and AB’s Ironbark Honey. A beautiful dessert for Anzac Day celebrations at home.
Prep Time 3 hrs
Cook Time 35 mins
Course Dessert
Cuisine Australian
Servings 8

Equipment

  • Food processor

Ingredients
  

  • 300 g ANZAC biscuits (use our AB’s Honey Anzac Biscuit Recipe here)
  • 60 g Unsalted butter, melted
  • 1/4 cup AB's Ironbark Honey,
  • 2 Lemon zest, plus 150 ml of strained lemon juice
  • 395 g Can sweetened condensed milk
  • 1/2 cup Pure (thin) cream
  • 4 Eggs
  • Thickened cream, to serve

Instructions
 

  • Preheat oven to 170°C.
  • Place ANZAC biscuits in a food processor until it makes fine biscuit crumbs. Add melted butter and combine.
  • Press biscuit mixture into the base and sides of a tart pan. Chill for 30 minutes until firm.
  • Place honey, lemon zest and juice, condensed milk, thin cream, and eggs in a bowl and whisk gently until combined.
  • Pour into the tart case and bake for 35 minutes or until just set.
  • Cool in the pan until room temperature then place in the fridge and chill for at least 2 hours or until fully set.
  • Serve with thickened cream and extra AB's ironbark honey
Keyword ANZAC biscuit

Leave a Comment

Scroll to Top