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.
In This Post You’ll Learn
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
How To Slice Your Slice – The Right Way!
There’s nothing worse than going to all the effort of making a dessert and making an absolute mess of it when you go to slice and serve it. Here’s some tips to get those perfectly neat slices:
Be Cool – No really, make sure that slice is COOL. The colder the slice, the easier it is to cut!
The Knife Size – The bigger the knife, the better. You’ll get a more even cut and can use pressure to get through the base quick and easy.
Wipe Your Knife – Crumbs are the enemy! They’ll stick to the icing and the knife, so your first cut will be great but anything after will catch on the sides and give you that messy cut. Just wipe the knife between cuts for success!
Hot Water Dip – Aside from wiping the knife, you can also dip it in hot water to help it glide through the slice.
Press Down, Don’t Saw – Rather than sawing through the slice, you’re better off pressing down with a confident cut.
With these tips, you’ll be able to achieve clean, uniform slices every time, presenting a beautifully cut dessert to enjoy or share that you can be proud of… without the stress!
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/
How to Make Weetbix Slice with Lemon Buttercream Icing
First, gather your ingredients: See recipe card below for measurements.
- 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.
- 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.
- 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.
- 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
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.
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!
Try these amazing recipes next:
★ Did you make this recipe? Please leave a comment and a star rating below!
Equipment
- 1 9×9 in (24cm) Baking Dish lined with baking paper
Ingredients
For the biscuit base
- ¾ cup butter softened, 180 g / 6.3 oz
- ½ cup caster sugar / superfine sugar 95 g / 3.3 oz
- ¾ cup plain flour / all purpose flour 75 g / 2.6 oz
- ¾ tsp baking powder
- 1 cup desiccated coconut optional: lightly toast first, 80 g / 2.8 oz
- 1 lemon zest from 1 large lemon
- 4 Weetbix biscuits crushed, 60 g / 2.2 oz
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
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
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