Lest We Forget ~ Lemon & Honey Anzac Tart

Lemon & Honey Anzac Tart
Hi, my name is Bec and I am a Anzac-biscuit-aholic.
Yes, they made almost weekly.
Yes, they are demolished within seconds.
Yes, I know the ways around that recipe like the back of my hand.

I can’t seem to get enough of the one bowl, throw it all together, chuck in the oven, and gobble it right up Anzac Biscuity goodness.
You’ve probably already heard me on serious rants about it’s amazingness… I just can’t help it… it’s only human.

But what is the meaning behind the Anzac Biscuit I hear you ask?
Anzac, stands for Australia and New Zealand Army Corps.
And every Anzac day Australians and New Zealanders come together on the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War in remembrance and respect for soldiers who sacrificed their lives for the freedom of others.
Men laying down their lives for their friends, family and for their country.
Bravery in it’s purest. Something we can never thank them enough for.

Lemon & Honey Anzac Tart
The Anzac spirit I feel really sums up what it means to be an Australian, and makes me proud to be one.
The soldiers filled with endurance, courage, ingenuity, good humour, larrikinism, and mateship.
I couldn’t be more humbled and grateful for all they have done for us.

Something I can remember memorising before our school camp trip to Canberra, and has stuck with me ever since; the Ode of Remembrance.
Which really encapsulates the essence of this commemorative day ~

They shall grow not old, as we that are left grow old;
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them.

Least we forget.

Lemon & Honey Anzac Tart
So in order to really get into the Anzac Spirt, this totally delicious tart was whipped up.
I can remember coming across it in a magazine and book marking it (and let’s be honest, we never reallllllly get round to making them, but this time I did! yayay!), and as the perfect occasion came along, it all fell into place.

Lemon & Honey Anzac Tart

Now I’m sure you’re all wondering why they named a biscuit after the Anzacs? Well, here’s how it goes;
These delicious biccies were sent from those back home to the soldiers, containing ingredients that didn’t spoil (note, they contain no eggs, cream etc, but pure maple and oaty goodness), therefore they met the soldiers still in yummy condition. And thus the enjoyment of them has continued!

Lemon & Honey Anzac Tart
They may be made to last long… but really… they last max. 2 days here. I tell no lie. (and that’s usually a double batch).

Lemon & Honey Anzac Tart
delicious. – February 2012 , Page 98
Recipe by Valli Little, Jessica Brook & Phoebe Wood

  • 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
  1. Preheat the oven to 170°C.

  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.
  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.
  4. To serve, slice the tart and drizzle with thickened cream and extra honey.Lemon & Honey Anzac Tart
    Lemon & Honey Anzac Tart
    honey photography
    Lemon & Honey Anzac Tart

    Along with every long  weekend the fam love to put together these delicious ‘Coconut & Cinnamon French Toasted Croissants with Raspberries’ ~ have no fear! These goodies recipe is coming soon to a blog near you! (a.k.a. this blog)cinnamon coconut french toasted croissant with raspberries
    Hope you all have a great weekend!
    and thanks for stopping by

    daisy-and-the-fox-sign-off

15 Comments

    • It’s such a great way to remember those who died for us isn’t it.
      And thank-you very much!
      Hope you have a great weekend! :)

    • Thankyou very much! It’s soo good if I may say so myself haha not as citrusy as a lemon tart with a touch of honey and nice and creamy 😛

    • thank-you very much lovely Chaya!
      it’s a working progress haha :)

  1. How lovely! I made Anzac biscuits… but sugar-free, vegan ones. Looks absolutely stunning. A fitting culinary tribute for a special day x

    • thank-you lovely! :)
      oooo those sound great! would love to give them a go, seen as I eat them so much haha

    • Thank-you very much Gab! :)
      all the ingredients in it I love, so naturally it was a must bake 😛
      hope you are having a lovely weekend!

  2. I had actually planned to make this exact same recipe on Anzac day, but was prevented by a migraine. Now I will know where to find it for next time. :)

    • Aw you poor thing! Not ideal conditions for baking is it.
      Yay! You won’t regret it – super Yuumy and will seriously not last long 😛
      Enjoy!

  3. I’m in love with this post. Everything about it, from the drizzling honey to the gorgeous food styling, Anzac sentiment and photography. You keep getting better and better at EVERYTHING Bec!! I want to try this tart. Like, right now (darn it, it’s almost 11pm!) xx

    • Aw Laura your comments never fail to make my day! Thank-you very much :)
      Hahaha I hear ya gurl! I wanna relive this tart right now 😛
      delicious magazine never seems to fail!
      Thank-you again lovely Laura! :) xx

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