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