Australian/ Baking/ Dessert/ Recipes/ Sweets & Slices

Easy Lemon Weetbix Slice

28/09/2023

Taste the sunshine with our Aussie lemon Weetbix slice! Enjoy the perfect biscuit base of Weetbix, coconut and lemon zest, topped with a decadent swirl of lemon buttercream icing.

A large bite taken out of a piece of lemon Weetbix slice.

Why We Love This

Like homemade lamingtons and coffee scroll biscuits, lemon Weetbix slice was often amongst the platters of morning tea bites on our family holiday trips. It has that fun childhood nostalgia feel of eating too much sugar and running around under the Australian sun.

Slices are always such a versatile snack or dessert. You can batch cook them, freeze them and gift them! They’re also super adaptable with whatever you have on hand.

Related: Weetbix Slice / Hedgehog Slice

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A square bite of lemon weetbix slice sits amongst other pieces on a wooden board.

What is Lemon Weetbix Slice?

An Australian favourite, lemon Weetbix slice is made up of two main layers – a biscuit base with a creamy lemon icing on top. It’s like a combination of chocolate coconut Weetbix slice and lemon slice mashed together.

Usually enjoyed in small bites with morning or afternoon tea. Some people find it overly sweet, and often we find sweet recipes have way too much sugar, which is why we’ve tried to cut it down where possible to make it ever so slightly healthier!

What You’ll Need

  • Lemon! Any lemons will work well. Lemonade and Meyer lemons will give you a sweeter result, and regular or bush lemons will give you a slighter tarter finish.
  • Weetbix – Sub with any of your favourite cereals (cornflakes, nutrigrain, sultana bran,  oats etc). You can also use gluten free Weetbix varieties if you need. 
  • Desiccated Coconut – For extra texture and flavour. You can use shredded coconut, or if you don’t have quite enough, make up the rest of the quantity with quick oats. 
  • Caster Sugar – Also known as superfine sugar. You can use any kind of sugar you have on hand such as brown sugar for that slightly caramelised flavour.
  • Plain Flour – Sub with 3/4 cup of self raising flour if you need. You can also swap for a high quality gluten free flour if you prefer. 
  • Butter – Salted or unsalted is fine – we love salted for that extra bite. Sub with margarine or coconut oil if you prefer. 
  • Icing Sugar – Also known as powdered sugar. Higher quality icing sugar will give you a nice soft and fluffy finish with your buttercream/
Ingredients laid out to make lemon Weetbix slice.

How to Make Weetbix Slice with Lemon Buttercream Icing

First, gather your ingredients: See recipe card below for measurements.

  1. Pre-heat oven to 180°C / 360°F (fan forced). Add the melted butter and caster sugar / superfine sugar into a large mixing bowl. Whisk until pale and fluffy.
  2. Next, add in your plain flour / all purpose flourbaking powder, desiccated coconut, lemon zest and stir well.
  3. Finally add in the crushed Weetbix biscuits and mix until evenly distributed through the mixture.
  1. Transfer to a square baking tin lined with baking paper. Press down firmly to smooth out the top. Bake for 20 minutes until golden brown. Remove from the oven and allow to cool down for around 10 – 15 minutes or until you noticed the slice has hardened. Note: It may not bake fully flat – if so, just press it down again with the back of a spoon as soon as you pull it out the oven, while still hot. Once the base has firmed up enough, you can transfer the slice onto a baking rack to cool further if you like.

    For the icing
  2. Pop your icing sugarsoftened butter and lemon juice into a medium mixing bowl. Whisk for around a minute until it changes to a light, creamy and smooth texture. Note: You may need to scrape the icing out of the whisk in the initial stages, before it softens up.
  3. Spread icing mixture over the surface of the Weetbix slice base and smooth out the surface with a knife or back of a spoon. Allow the icing to set for around 10 minutes before slicing into neat squares (or just cut it if you’re impatient!).

Wandercook’s Tips

  • Storage – Slice and store in the fridge for 3-5 days or pop in an airtight container in the fridge for 1 – 2 months. You can place baking paper between layers to keep them from sticking together.
  • Softer Biscuit Base – For a softer biscuit base, allow the biscuit base to sit for 5-10 minutes so the butter can soften the Weetbix before you bake it.

FAQs

How can I stop my slice from crumbling?

A slice will usually crumble from two main things – not enough butter to hold everything together OR trying to move it or cut it when it’s still too hot. It really needs to cool down to firm up the slice.

What’s the best way to stop the slice sticking to the pan?

We like to line our trays with a sheet of compostable baking paper, that way it’s both easier to pull out of the tray once it’s cooked AND it stops it sticking to the pan. Win, win!

Variations

  • Coconut – Lightly dry toast the coconut over low to medium heat for around 2-3 minutes or until it starts to turn golden for an extra level of aroma to your biscuit base.
  • Add Fruit – If you want an additional touch of sweetness, add ½ a cup of dried fruit such as sultanas, apricots or dates! 
  • Swap the Citrus – Don’t have lemons? Make an orange or lime slice instead! The lime would go especially well with the coconut!
A hand holds a square piece of lemon Weetbix slice garnished with fresh lemon peel.

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★ Did you make this recipe? Please leave a comment and a star rating below!

A piece of lemon Weetbix slice with a bite taken out.

Easy Lemon Weetbix Slice

Taste the sunshine with our Aussie lemon Weetbix slice! Enjoy the perfect biscuit base of Weetbix, coconut and lemon zest, topped with a decadent swirl of lemon buttercream icing.
5 from 1 vote
Prep Time: 5 minutes
Cook Time: 20 minutes
Cooling Time: 15 minutes
Total Time: 40 minutes
Course: Cake, Dessert
Cuisine: Australian
Servings: 16 Slices
Calories: 226kcal
Author: Wandercooks
Cost: $5

Equipment

  • 1 9×9 in (24cm) Baking Dish lined with baking paper

Ingredients

For the biscuit base

For the icing

  • 1 ½ cups icing sugar 150 g / 5.4 oz
  • 2 tbsp lemon juice
  • 2 tbsp butter softened

Instructions

For the biscuit base

  • Pre-heat oven to 180°C / 360°F (fan forced).
  • Add the melted butter and caster sugar / superfine sugar into a large mixing bowl. Whisk until pale and fluffy.
    ¾ cup butter, ½ cup caster sugar / superfine sugar
  • Next, add in your plain flour / all purpose flour, baking powder, desiccated coconut, lemon zest and stir well. Finally add in the crushed Weetbix biscuits and mix until evenly distributed through the mixture.
    ¾ cup plain flour / all purpose flour, ¾ tsp baking powder, 1 cup desiccated coconut, 1 lemon zest, 4 Weetbix biscuits
  • Transfer to a square baking tin lined with baking paper. Press down firmly to smooth out the top. Bake for 20 minutes until golden brown. Remove from the oven and allow to cool down for around 10 – 15 minutes or until you noticed the slice has hardened. Note: It may not bake fully flat – if so, just press it down again with the back of a spoon as soon as you pull it out the oven, while still hot.
  • Once the base has firmed up enough, you can transfer the slice onto a baking rack to cool further if you like.

For the icing

  • Pop your icing sugar, softened butter and lemon juice into a medium mixing bowl. Whisk for around a minute until it changes to a light, creamy and smooth texture. Note: You may need to scrape the icing out of the whisk in the initial stages, before it softens up.
    1 ½ cups icing sugar, 2 tbsp lemon juice, 2 tbsp butter
  • Spread icing mixture over the surface of the Weetbix slice base and smooth out the surface with a knife or back of a spoon. Allow the icing to set for around 10 minutes before slicing into neat squares (or just cut it if you’re impatient!).

Video

YouTube video

Recipe Notes

  • Storage – Slice and store in the fridge for 3-5 days or pop in an airtight container in the fridge for 1 – 2 months. You can place baking paper between layers to keep them from sticking together.
  • Softer Biscuit Base – For a softer biscuit base, allow the biscuit base to sit for 5-10 minutes so the butter can soften the Weetbix before you bake it.
  • Coconut – Lightly dry toast the coconut over low to medium heat for around 2-3 minutes or until it starts to turn golden for an extra level of aroma to your biscuit base.
  • Add Fruit – If you want an additional touch of sweetness, add ½ a cup of dried fruit such as sultanas, apricots or dates!
  • Swap the Citrus – Don’t have lemons? Make an orange or lime slice instead! The lime would go especially well with the coconut!

Nutrition

Nutrition Facts
Easy Lemon Weetbix Slice
Amount per Serving
Calories
226
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
3
g
Cholesterol
 
27
mg
9
%
Sodium
 
82
mg
4
%
Potassium
 
74
mg
2
%
Carbohydrates
 
26
g
9
%
Fiber
 
2
g
8
%
Sugar
 
18
g
20
%
Protein
 
2
g
4
%
Vitamin A
 
310
IU
6
%
Vitamin C
 
2
mg
2
%
Calcium
 
16
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Easy Lemon Weetbix Slice
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