For the biscuit base: Crush the biscuits to a fine crumb in a food processor.

Transfer to a bowl, add the sugar and mix together.

Melt the butter in a small saucepan and add to the biscuits.

Mix well to a crumbly consistency.

Press half the mixture into the base of a 20x20 cm glass fridge-proof container.

Put the yogurt in a bowl together with the honey and grated lemon rind and mix well until combined.

Spread half the yoghurt mixture evenly over the biscuit base.

Sprinkle the other half of the biscuit mixture over the top, to cover the entire surface.

Cover with the remaining yoghurt mixture, smoothing the top as much as possible.

Mix the jam and lemon juice in a bowl.

Spread the jam mixture evenly over the top of the dessert.

Chill the dessert in the fridge for at least 2 hours before serving.

For a firmer, colder dessert, store in the freezer, covered with plastic wrap.