Why You’ll Love This Recipe

I love this tart because the Anzac-inspired crust gives me much more texture and flavor than a traditional pastry shell. Toasted oats, coconut, butter, and golden syrup create a rich base with wonderfully caramelized edges.

The citrus filling provides exactly the contrast I want. Fresh lemon adds sharpness, while orange brings a softer sweetness and fragrant citrus character. Together, they balance the richness of the crust beautifully.

I also like preparing this tart ahead of time. Once chilled, the filling becomes firm enough for neat slices, making it particularly convenient for entertaining or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Anzac biscuit crust:

Rolled oats
All-purpose flour
Desiccated coconut
Brown sugar
Unsalted butter
Golden syrup
Baking soda
Hot water
Salt

For the citrus filling:

Fresh lemon juice
Fresh orange juice
Lemon zest
Orange zest
Large eggs
Egg yolks
Granulated sugar
Heavy cream
Cornstarch, optional

For serving:

Whipped cream or crème fraîche, optional
Fresh orange or lemon slices
Toasted coconut, optional
Extra citrus zest, optional

Directions

I start by preheating my oven to 350°F (175°C). I lightly grease a tart pan with a removable base so I can release the finished tart easily.

To make the Anzac biscuit crust, I combine the rolled oats, flour, desiccated coconut, brown sugar, and a small pinch of salt in a large bowl.

I gently heat the butter and golden syrup together until the butter has completely melted. In a small bowl, I combine the baking soda with hot water, then carefully stir it into the butter mixture.

I pour the wet ingredients over the oat mixture and stir until everything is evenly moistened. I press the mixture firmly across the bottom and up the sides of my prepared tart pan, making sure the thickness is as even as possible.

I bake the crust for about 15–20 minutes, or until it becomes golden brown around the edges. If the base puffs slightly during baking, I gently press it back down while it’s still warm. I then leave the crust to cool.

For the citrus filling, I whisk the eggs, egg yolks, and sugar together until smooth. I add the lemon juice, orange juice, lemon zest, orange zest, and heavy cream.

If I want additional insurance that my filling will set firmly, I whisk in a small amount of cornstarch until completely smooth.

I reduce the oven temperature to 325°F (165°C). I place the tart shell on a baking sheet and carefully pour the citrus mixture into the cooled crust.

I bake the tart for approximately 25–35 minutes. I look for set edges and a center that still has a slight wobble when I gently move the pan.

I remove the tart from the oven and let it cool completely at room temperature. I then refrigerate it for at least 2–3 hours so the citrus filling can become properly chilled and firm.

Before serving, I carefully remove the tart from the pan. I like finishing it with fresh citrus zest, toasted coconut, and a spoonful of softly whipped cream or crème fraîche.

Servings and Timing

I usually cut this Anzac biscuit citrus tart into 8–10 slices.

Prep time: 25 minutes
Crust baking time: 15–20 minutes
Filling baking time: 25–35 minutes
Cooling and chilling time: approximately 3–4 hours
Total time: approximately 4½–5 hours
Servings: 8–10

Variations

I sometimes make an entirely lemon version when I want a sharper, more pronounced citrus flavor. I replace the orange juice with additional lemon juice and adjust the sugar slightly if the filling becomes particularly tart.

For a sweeter variation, I use mostly orange with just enough lemon to provide acidity. Blood oranges also work beautifully when they’re in season and give me a more dramatic color.

I can add lime juice and zest for a three-citrus version. I particularly like combining lemon, lime, and orange because each fruit contributes a slightly different flavor.

For even more coconut flavor, I toast the desiccated coconut before adding it to the crust. I can also scatter toasted coconut over the finished tart just before serving.

When I want a richer presentation, I top the chilled tart with whipped cream or piped mascarpone cream and finish it with finely grated citrus zest.

Storage/Reheating

I store my Anzac biscuit citrus tart covered in the refrigerator for up to 3 days. I find that keeping it properly chilled helps the citrus filling maintain its firm, creamy texture.

I don’t reheat this tart because I prefer serving it chilled or slightly closer to room temperature. I usually remove it from the refrigerator about 10–15 minutes before slicing.

If I’m preparing the tart ahead of time, I leave decorative citrus slices and whipped cream off until shortly before serving. This prevents extra moisture from affecting the surface.

I don’t usually freeze the completed tart because the citrus custard can change texture after thawing. I prefer making it a day ahead and storing it in the refrigerator.

FAQs

What makes the crust taste like an Anzac biscuit?

I use the characteristic combination of rolled oats, coconut, butter, brown sugar, and golden syrup. These ingredients give me the toasted, caramelized flavor and slightly chewy texture I associate with Anzac biscuits.

How do I know when the citrus filling is baked?

I look for edges that appear set while the center still moves slightly when I gently shake the pan. I don’t wait for the center to become completely firm in the oven because the filling continues setting as it cools and chills.

Can I make the tart a day ahead?

Yes. I actually prefer preparing it the day before serving. The overnight refrigeration gives my citrus filling plenty of time to set, and I can add whipped cream, toasted coconut, or fresh citrus decorations just before serving.

Can I use only lemon in the filling?

Yes. I can make the filling entirely with lemon when I want a classic, sharper citrus tart. I taste the mixture before baking and adjust the sweetness according to the acidity of my lemons.

Why is my Anzac biscuit crust crumbly?

I find that the crust can crumble if I don’t press the mixture firmly enough into the tart pan or if the dry ingredients aren’t thoroughly coated with the butter and golden syrup mixture. I compact the base and sides carefully before baking and let the finished tart cool thoroughly before removing it from the pan.

Conclusion

Anzac biscuit citrus tart is a dessert I love for its contrast between a rustic, caramelized oat-and-coconut crust and a smooth, refreshing citrus center. Golden syrup gives the base its distinctive richness, while fresh lemon and orange keep the creamy filling bright and tangy. I can prepare the tart ahead, chill it until firm, and finish it simply with toasted coconut, citrus zest, or whipped cream for a dessert that feels both familiar and a little different.

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

What makes the crust taste like an Anzac biscuit?

How do I know when the citrus filling is baked?

Can I make the tart a day ahead?

Can I use only lemon in the filling?

Why is my Anzac biscuit crust crumbly?

Conclusion

Anzac Biscuit Citrus Tart

Ingredients

Instructions

Notes

Nutrition