Lemon Weet-Bix Slice

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An Australian classic recipe… a baked lemon Weet-Bix slice topped with a creamy lemon frosting!

This easy lunchbox filler takes just 10 minutes to prep and is made entirely from basic pantry ingredients!

This delicious lemony baked slice is a simple one bowl, ‘melt and mix’ recipe, which balances a zesty lemon icing with a chewy Weet-Bix and coconut base!

Perfect for school lunch boxes or afternoon tea, Lemon Weet-Bix slice takes only 10 minutes prep, and 15 minutes to bake. And by using crushed Weet-Bix as one of the main ingredients, it’s a slice full of wholegrain goodness!

I’d say in Australia most families would have a box of Weet-Bix sitting in the pantry for healthy breakfasts, but t’s so many other ways to include Weet-Bix in really easy recipes too.

This Lemon Weet-Bix slice was based on my popular Chocolate Weet-Bix Slice which kids absolutely LOVE; they also adore Healthy Weet-Bix Balls and 4 ingredient Milo Weet-Bix Balls too! All make fabulous lunch box or after school treats!

Why You’re Going To Love This Recipe

The citrusy lemon icing contrasts so well with the coconut and Weet-Bix base.

• Economical to make – lets face it, we’re all looking for some easy ways to keep grocery prices down – each time I go to the supermarket, the prices have risen again!
• Basic baking ingredients – all the ingredients are basic pantry and fridge staples.
• One bowl, mix and melt – such a simple slice to whip up and it keeps well too! Prepped and baked in less than half an hour…..you just have to wait for the frosting to chill!
• Nut free – so perfect for school lunch boxes!
• Freezer friendly too – pop some Lemon Weet-Bix slice away in the freezer – so handy for when friends are coming and you don’t have time to bake!
• Conventional and Thermomix – both simple methods are included in the post and the recipe card.

What You Need

Take a peek in the pantry, you may already have everything required!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

For The Base

• Butter – use whichever you have on hand – salted or unsalted butter.
• Caster sugar – also called superfine sugar. Since you’re combining the sugar with melted butter, caster sugar dissolves much easier than regular white sugar.
• Zest – of 1 lemon. This really adds a subtle tang to the base, so try to access a fresh lemon to use; t’s usually one friendly neighbour with a lemon tree – you should see my mum’s tree, it’s loaded at the moment!
• Weet-Bix – or Vitabrits in Australia. Weetabix in the UK, and similar to Shredded Wheat in the US. Weet-Bix have a 5 Health Star Rating for being high in fibre and low in saturated fat and sugar. According to the manufacturer, each wheat biscuit is 97% wholegrain certified and contains 5 essential vitamins and minerals.
• Desiccated coconut – dried and finely ground coconut pulp with a coarse powdery texture.
• Plain flour – also known as all purpose flour.
• Baking Powder – used as a raising agent in baking.

For The Frosting

• Pure icing sugar – you can use either pure icing sugar or icing sugar mixture in this recipe, however my preference is to use pure icing sugar as it will make the icing set firm, was icing sugar mixture will stay soft. 
• Butter.
• Lemon juice – fresh is best!

Equipment Required

Basic baking equipment is all that’s required for this easy Lemon Weet-Bix Slice, and the Weet-Bix can be crushed easily by hand – a food processor is optional!

• Mixing bowl.
• Food processor or Thermomix (optional) – or crush the Weet-Bix by hand.
• Microwave, stove top – to melt the butter. If you have a Thermomix you can also use this – see recipe card for instructions.
• 20cm square baking tin – or a rectangular slice tin, lined with baking paper.

Step By Step Instructions

Nothing better than a simple one bowl, melt and mix recipe – Lemon Weet-Bix Slice is perfect for budding young bakers!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

Step 1 – Melt The Butter And Sugar

Prepare the baking tin by greasing and lining it with baking paper.

Preheat the oven to 180 degrees Celsius (fan forced).

Place the butter and sugar in a large, microwave safe bowl and melt in the microwave on 50% power in 30 second bursts (stirring at each interval) until the sugar has almost dissolved and the butter has melted.

Alternatively, you can do this using a pot on the stove-top.

Step 2 – Mix In The Dry Ingredients

Add the grated lemon zest, crushed Weet-Bix and coconut. Sift over the plain flour and baking powder.

Mix all ingredients together until well combined.

Step 3 – Bake

Press the mixture into your prepared tin and bake for 15 minutes or until lightly golden. Once baked, set aside to cool.

Step 4 – Make The Icing

In a bowl, whisk the sifted icing sugar, softened butter and lemon juice until creamy. If the frosting is too thick to spread, add a little more lemon juice.

Once the slice has cooled, spread the frosting over the top and place into the fridge to set.

Refrigerate Lemon Weet-Bix slice for 1 hour for the icing to completely set, then slice into squares.

Expert Tips

Lemon Weet-Bix Slice stores really well, and it’s freezer friendly too!

• Gluten free option – see FAQs below for a gluten free option.
• Oven temperature – I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
• This slice will be soft when first out of the oven, but firms up as it cools. Allow to cool before spreading with lemon frosting.
• It’s important to whisk well (or sift) the icing sugar to get a good consistency, with no lumps in the frosting.
• Store – Lemon Weet-Bix slice in an airtight container either in the fridge, or at room temperature, for up to 1 week.
• Freeze – wrap lemon slice well, and freeze for up to 1 month.

FAQs

Help! I can’t buy Weet-Bix, what’s an alternative?

Vitabrits are basically the same product as Weet-Bix in Australia. However in the UK, Weetabix is the British version of the original Australian Weet-Bix. In the US, the most similar American breakfast cereals to Weet-Bix would be Shredded Wheat, Unsweetened Wheaties, and Wheatie Flakes.

Can I make Lemon Weet-Bix Slice Gluten Free?

To make this recipe gluten free, use both gluten free Weet-Bix and plain flour, or swap the plain flour for an equivalent quantity of almond meal.

T’s plenty of simple ‘melt and mix’ slices that are quick and easy to whip up, and use simple, inexpensive ingredients. Either baked or no-bake, you can have these slices ready in no time.

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Lemon Weet-Bix Slice

A classic baked lemon Weet-Bix slice topped with creamy lemon frosting!

Course: sweet
Cuisine: Australian recipe, Slices
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Chilling time: 1 hour hour
Total Time: 1 hour hour 25 minutes minutes
Servings: 20 serves
Calories: 216kcal

Ingredients

Lemon Weet-Bix Base

1. 185 g butter
2. 165 g (¾ cup) caster sugar
3. grated zest from 1 lemon
4. 5 Weet-Bix crushed
5. 65 g (¾ cup) desiccated coconut
6. 150 g (1 cup) plain flour
7. 1 tsp baking powder

Lemon Frosting

1. 240 g (2 cups) pure icing sugar
2. 60 g butter softened to room temperature
3. 50 ml  juice

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Instructions

Conventional Method

1. Grease and line a 20cm square baking tin with baking paper.Preheat the oven to 180 degrees celsius (fan-forced).
2. Place the butter and sugar in a large, microwave safe bowl.Melt on 50% power in 30 second bursts until the sugar has almost dissolved and the butter has melted. Stir each interval. TIP: Alternatively, you can do this step on the stovetop.
3. Add the grated lemon zest, crushed Weet-Bix and coconut. Sift over the plain flour and baking powder. Mix thoroughly until well combined.
4. Press into the prepared tin and bake in the oven for 15 minutes or until lightly golden. Set aside to cool.
5. Once the slice has completely cooled, prepare the lemon frosting. In a bowl, whisk the sifted icing sugar, softened butter and lemon juice until creamy and ‘frosting-like’ – if the frosting is too thick to spread, add a little more lemon juice.
6. Spread the frosting over the slice and place into the fridge to set.

Thermomix Method

1. Grease and line a 20cm square baking tin with baking paper.Preheat the oven to 180 degrees celsius (fan-forced).
2. Place the peeled lemon zest into the Thermomix bowl. Mix for 5 seconds, Speed 8. Scrape down the sides of the bowl. Repeat until the zest is finely grated.
3. Add the Weet-Bix and crush for 5 seconds, Speed 8 or until crushed.Set the crushed Weet-Bix and lemon zest aside in a separate bowl.
4. Add the butter and caster sugar to the Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed 2 (or until melted).
5. Add the crushed Weet-Bix, grated lemon zest, coconut, plain flour and baking powder. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 5 seconds or until combined.
6. Press into the prepared tin and bake in the oven for 15 minutes or until lightly golden. Set aside to cool.
7. Once the slice base has cooled completely, make the frosting by placing the icing sugar, butter and lemon juice into the Thermomix bowl and mix for 20 seconds, Speed 4. Scrape down the sides of the bowl with the spatula. Mix for an extra 30 seconds on Speed 4 – if the frosting is too thick to spread, add a little more lemon juice and mix again.
8. Spread the frosting over the slice and place into the fridge to set.

Notes

RECIPE TIPS

• This slice will be soft when first out of the oven, but firms up as it cools. Allow to cool before spreading with lemon frosting.
• Oven temperature – I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
• Particularly with using pure icing sugar, it’s important to whisk well (or sift) the icing sugar to get a good consistency, with no lumps in the frosting.
• For a gluten free option – use both gluten free Weet-Bix and plain flour, or swap the plain flour for an equivalent quantity of almond meal.
• Store – Lemon Weet-Bix slice in an airtight container either in the fridge, or at room temperature, for up to 1 week.
• Freeze – wrap lemon slice well, and freeze for up to 1 month.

Recipe by CookGoodRecipes.com

Nutrition

Calories: 216kcal | Carbohydrates: 27g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 82mg | Potassium: 51mg | Fiber: 1g | Sugar: 20g | Vitamin A: 312IU | Vitamin C: 0.05mg | Calcium: 14mg | Iron: 1mg