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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 hours
Cook Time 35 minutes
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