STEP 1 Crush the digestive biscuits in a food bag with a rolling pin. Melt the butter in a saucepan, take off the heat and stir in the brown sugar and biscuit crumbs.
STEP 2 Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
STEP 3 Pour the honey on top of the digestive biscuit layer. Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Add more honey into this mixture. Spread over the base and chill for a couple of hours.
The lemon glaze consists of lemon, sugar and honey. Enjoy!