This lemon slice has a chewy coconut and Weetbix base which goes so well with the delicious lemon icing.
My most popular recipe ever is chocolate weetbix slice, it has had over 2 million video views on Facebook. So I thought it was about time that I tried out some other variations on this Kiwi classic. I was so happy with the way this lemon weetbix slice turned out, I am sure I will be making it over and over again in the future.
Everyone loves a good slice recipe, it is so satisfying to have delicious baking in your tins. Then you are always ready with a sweet treat if someone wants to pop in for a cuppa. This would be delicious with lime or orange in place of lemons.
How to make this easy lemon slice:
The base of this slice is a simple melt and mix recipe, add melted butter, sugar, Weetbix and flour to a large bowl and mix it together. Press this mixture into a lined baking tin and bake for 15 – 20 minutes, too easy! Your base is already done and ready for the simple icing.
Once your base has cooled slightly you can add the lemon icing. The icing is made by whisking together butter, icing sugar, lemon juice and zest. If it seems too thick you can add a dash of boiling water then keep whisking until you get a good consistency with no lumps.
The lemon zest gives the icing a nice tartness which balances so well with the sweet chewy coconut base. If you like a more crunchy base then bake it for a little longer, remember all ovens are different so it might take a few times for you to get it to the perfect texture. If you are looking for more ideas with Weetbix be sure to try my Weetbix chocolate chip cookies , Dark chocolate, date and Weetbix bliss balls and Nana’s Date Loaf.
COMMON QUESTIONS ABOUT LEMON WEETBIX SLICE:
What size tin should I use? My slice tin is approximately 29 x 19cm. Anything close to this will work. The smaller your tin, the thicker your base will be and the longer it might take to cook.
Can I overcook this slice? Yes. If you overcook Lemon Weetbix slice it can go quite hard. I recommend baking this for 14-20 minutes however, all ovens are different. If you know your oven ‘runs hot’ test it at the 15 minute mark. It should be soft when you bring it out of the oven and it will firm up as it cool down.
How long will this slice keep for? It will keep well for up to a week in an airtight container.
What other ingredients can be added? You can try adding dried apricots or cranberries to the base.
Can Weetbix slice be frozen? Yes, wrap well with cling wrap, baking paper or tin foil and freeze in an airtight container.
Can the coconut be taken out of this recipe? Yes just swap for 1 extra Weetbix biscuit and 1/2 a cup of flour.
How to make Weetbix slice Gluten Free? Use Gluten Free Weetbix and one cup of Gluten-Free flour or almond meal.
More easy slice recipes to try:
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- 185 grams butter, melted (6.5oz)
- 1 cup of sugar
- 3 Weetbix, crushed
- 1 cup of plain flour
- 1 cup of coconut
- 1 teaspoon of baking powder
- 2 cups of icing sugar
- 1 lemon zest and juice (60ml)
- 50 grams of butter, melted (1.7oz)
- Preheat oven to fanbake 180°C.
- Melt butter in a large microwave proof bowl, add sugar and stir together.
- Crush in weetbix, add flour, coconut and baking powder. Mix together.
- Pour into a lined tray and press down firmly.
- Bake for 15 - 20 mins. Until it is cooked through but soft to touch. It will firm up as it cools.
- Icing: Mix together icing sugar, butter, lemon juice and zest. Add boiling water if needed to loosen mixture and whisk out any lumps.
- Ice the slice while it is still warm then chop up once cooled and icing has set.
- Store in an airtight container in the fridge or in a cool dry place.
- Passionfruit version: swap the lemon in the icing for the pulp of 3 passionfruit.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 105mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.