• 300g Anzac biscuits
  • 60g unsalted butter, melted
  • 3 tablespoons honey, plus extra to serve
  • Finely grated zest of 2 lemons, plus 150ml strained lemon juice
  • 395g can sweetened condensed milk
  • 1/2 cup (125ml) pure (thin) cream
  • 4 eggs
  • Thickened cream, to serve
  • Step 1 Preheat the oven to 170°C.
  • Step 2 Place biscuits in a food processor and whiz until fine crumbs. Add butter and pulse to combine. Press crumb mixture into the base and sides of a 4cm x 22cm round loose-bottomed tart pan. Chill for 30 minutes or until firm.
  • Step 3 Place honey, lemon zest and juice, condensed milk, 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 but the centre still has a gentle wobble. Cool in the pan to room temperature, then place in the fridge and chill for at least 2 hours or until cold and set.
  • Step 4 To serve, slice the tart and drizzle with thickened cream and extra honey.