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Lemon Coconut Weet Bix Slice

A delightful two-layer slice featuring a crunchy coconut Weet Bix base and a tangy lemon topping, perfect for picnics or cafes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Australian, Fusion
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 175 g butter, melted
  • 165 g caster sugar
  • 3 pieces Weet Bix, crushed
  • 150 g self raising flour
  • 85 g desiccated coconut
Topping Ingredients
  • 790 g sweetened condensed milk (2 x 395g cans)
  • 310 ml strained lemon juice

Method
 

Preparation
  1. Preheat oven to 180C/160C fan-forced. Grease a 20 x 30cm slice pan and line the base and sides with baking paper, allowing the two long sides to overhang.
  2. Place butter, sugar, Weet Bix, flour and coconut in a large bowl and stir to combine.
  3. Spread mixture over the base of the prepared pan.
  4. Bake for 15 minutes or until light golden. Set aside to cool.
Topping
  1. Whisk condensed milk and lemon juice together in a bowl until smooth and combined.
  2. Pour over the Weet Bix base.
  3. Bake for 20 minutes or until edges are slightly bubbling and the top layer is set.
  4. Set aside to cool to room temperature, then place in the fridge overnight to chill.
  5. Cut into pieces to serve.

Notes

Serve chilled for the cleanest lemon hit. Pair with a stout espresso to cut the sweetness, or with sparkling water and mint for a refreshing afternoon.