Easy Lemon Weetbix Slice

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.

Course Cake, Dessert

Cuisine Australian

Prep Time 5

Cook Time 20

Cooling Time 15

Total Time 40

Servings Slices

Calories 226kcal

Author Wandercooks

Cost $5

Equipment

1 9x9 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

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