Name: Lemon Weetbix Slice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: For the Base:; 5 Weetbix biscuits, crushed; 1 cup desiccated coconut; 1 cup self-raising flour; ½ cup brown sugar; 125g (½ cup) unsalted butter, melted; 1 tbsp lemon zest; 2 tbsp lemon juice; For the Lemon Icing:; 1 ½ cups icing sugar; 2 tbsp melted butter; 2–3 tbsp lemon juice (adjust for consistency); Extra lemon zest, for garnish

The Lemon Weetbix Slice is a zesty, no-fuss dessert that combines the goodness of Weetbix with the refreshing brightness of lemon. It’s the perfect balance of sweet, tangy, and crumbly — a treat that feels both nostalgic and fresh. Ideal for lunchboxes, afternoon tea, or light summer desserts, this slice is easy to make and doesn’t require any fancy ingredients. The luscious lemon icing on top adds a burst of citrus flavor that perfectly complements the crunchy Weetbix base. One bite, and you’ll see why it’s a classic Aussie favorite!

Ingredients

For the Base:

5 Weetbix biscuits, crushed
1 cup desiccated coconut
1 cup self-raising flour
½ cup brown sugar
125g (½ cup) unsalted butter, melted
1 tbsp lemon zest
2 tbsp lemon juice

For the Lemon Icing:

1 ½ cups icing sugar
2 tbsp melted butter
2–3 tbsp lemon juice (adjust for consistency)
Extra lemon zest, for garnish

Instructions

Preheat oven to 180°C (350°F) and line a square baking tin with parchment paper.
In a large bowl, combine crushed Weetbix, coconut, flour, sugar, lemon zest, and lemon juice.
Add melted butter and stir until the mixture comes together evenly.
Press the mixture firmly into the prepared baking tin.
Bake for 15–20 minutes, or until lightly golden.
Remove from oven and let it cool completely before icing.
For the icing, mix icing sugar, melted butter, and lemon juice until smooth.
Spread icing evenly over the cooled base and sprinkle with extra lemon zest.
Chill for 30 minutes, then slice into squares or bars.

Tips

Press the base firmly to help it hold together once baked.
For extra zing, add more lemon zest to both the base and icing.
Use freshly squeezed lemon juice for the best flavor.
Store in the fridge for a firmer texture, or at room temperature for a softer bite.

Variations & Substitutions

Gluten-Free: Use gluten-free Weetbix and flour.
Coconut-Free: Omit coconut and replace with crushed oats or almond meal.
Double Citrus: Add lime or orange zest for a flavor twist.
Icing-Free: Skip the icing and dust with powdered sugar for a lighter version.

FAQs – Lemon Weetbix Slice

Q1: Can I use margarine instead of butter?
Yes, you can use margarine or plant-based butter, but butter gives a richer flavor.

Q2: Can I make this slice vegan?
Yes, just use vegan butter and ensure your Weetbix brand is plant-based.

Q3: How long does Lemon Weetbix Slice last?
It keeps well in an airtight container for up to 5 days or refrigerated for up to a week.

Q4: Why did my slice crumble?
It might not have been pressed firmly enough or was sliced before fully cooling. Chill before cutting for clean slices.

Serving Suggestions

Serve chilled with a cup of tea or coffee.
Top with lemon zest curls or shredded coconut for presentation.
Add a scoop of vanilla ice cream for a decadent twist.
Perfect for afternoon gatherings, picnics, or school snacks.

Why You’ll Love This Recipe

Quick and easy with basic pantry ingredients.
Refreshing lemon flavor balanced by the crunchy Weetbix base.
Great for batch-making and storing.
No need for mixers or complicated steps — just stir, bake, and ice!