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Lemon Weet-Bix Slice

A bright and tender lemon slice with a rustic coconut base that balances sweetness with tartness, perfect for chilling and serving with lemon curd.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Australian
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 175 g butter, melted
  • 165 g caster sugar
  • 3 pieces Weet-Bix, crushed Can substitute with plain tea or digestive biscuits
  • 150 g self-raising flour Can replace 50g with almond meal for a nutty flavor
  • 85 g desiccated coconut Toast lightly for deeper flavor
Topping Ingredients
  • 2 cans sweetened condensed milk (395g each) Consider a dairy-free alternative for a dairy-free version
  • 310 ml strained lemon juice Use freshly squeezed for best flavor

Method
 

Preparation
  1. Preheat oven to 180C (160C fan-forced). Grease a 20 x 30cm slice pan and line with baking paper.
  2. In a large bowl, combine melted butter, caster sugar, crushed Weet-Bix, self-raising flour, and desiccated coconut.
  3. Spread the mixture over the base of the prepared pan and bake for 15 minutes or until light golden.
Topping
  1. Whisk sweetened condensed milk and lemon juice in a separate bowl until smooth.
  2. Pour the lemon mixture over the baked Weet-Bix base.
  3. Bake again for 20 minutes until edges are bubbling and the top layer is set.
  4. Allow to cool to room temperature before refrigerating overnight to chill.
Serving
  1. Cut into neat rectangles with a sharp knife and serve cold.
  2. Consider pairing with a thin smear of lemon curd.

Notes

Keep the slice chilled in an airtight container for up to five days. For longer storage, freeze slices between sheets of baking paper for up to one month.