To those who voted in the council elections over the weekend, the results are slowly being tallied here. The advantage of living in Lilyfield is wandering down to the fantastic Orange Grove Market to pick up some ingredients before sauntering in to drop my vote. Today’s Meatless Monday is a dessert…K wanted something lemony, so off I went to the bookshelves only to realise with a sinking heart that all my lemon tart recipes will take another day of dough prepping.
Googling away I found the following Lemon and Honey ANZAC Tart recipe at taste.com.au.
Ingredients (serves 8)
- 300g Anzac biscuits (1 packet of biscuit)
- 60g unsalted butter, melted
- 3 tbs honey, plus extra to serve
- Finely grated zest of 2 lemons, plus 150ml strained lemon juice
- 395g can sweetened condensed milk (1 can)
- 1/2 cup (125ml) pure (thin) cream
- 4 eggs
- Thickened cream, to serve
- Preheat the oven to 170°C.
- 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.
- 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.
- To serve, slice the tart and drizzle with thickened cream and extra honey.
This tart is really easy to make, and you get a lovely lemon-honey fragrance wafting from the oven when you’re baking. The consistency of the lemon mixture is very similar to a cheese cake, minus the cheese. I love the combination of coconut base combined with the zesty lemon taste. Serve with cream or vanilla ice ream while sipping tea in a garden while surrounded by the scent of spring,