Some slices are a genuine Aussie institution, and this lemon Weet-Bix slice is one of them.
If you love a melt-and-mix slice, you'll also want to try my Chocolate Weetbix Slice or Date Slice.
A Quick Look At The Recipe
✅ Recipe Name: Lemon Weet-Bix Slice
🕒 Ready In: 1 hour 25 minutes (mostly chilling)
👪 Serves: 20
🍋 Calories: 216kcal per serve
🥣 Main Ingredients: Weet-Bix, coconut, butter, icing sugar, lemon
📖 Dietary Info: nut-free, can be made gluten-free
⭐ Why You'll Love It: A one bowl, melt-and-mix slice with a zesty lemon icing over a chewy Weet-Bix base.
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"Easily my kids' (husband's) favourite slice ever!" - Bridget
This Australian classic is a baked lemon Weet-Bix slice topped with a creamy lemon frosting, an easy lunchbox filler that 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, balancing zesty lemon icing with a chewy Weet-Bix and coconut base. Perfect for school lunch boxes or afternoon tea, and by using crushed Weet-Bix as a main ingredient, it's full of wholegrain goodness too.
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Why You're Going To Love This Recipe
- Economical to make - a great way to keep grocery costs down.
- Basic baking ingredients - all pantry and fridge staples.
- One bowl, melt and mix - prepped and baked in under half an hour, you just need to wait for the frosting to set.
- Nut-free - perfect for school lunch boxes.
- Freezer-friendly - handy to have on hand for when friends drop by.
- Conventional or Thermomix - both simple methods included in the recipe card.
Slice Ingredients
Take a peek in the pantry, you may already have everything required.
- Lemon zest - fresh lemon adds a subtle tang to the base, use a fresh lemon if you can.
- Weet-Bix - high in fibre and low in saturated fat and sugar, each biscuit is 97% wholegrain.
- Pure icing sugar - for the frosting. Pure icing sugar sets firmer than icing sugar mixture, which stays soft.
- Lemon juice - fresh is best for the frosting.
Variations
- Gluten-free - use gluten-free Weet-Bix and plain flour, or swap the plain flour for an equivalent quantity of almond meal.
- Orange twist - swap the lemon zest and juice for orange for a milder citrus flavour.
- Extra coconutty - sprinkle a little extra desiccated coconut over the icing before it sets.
- No coconut - leave the coconut out and replace with an extra ¾ cup of crushed Weet-Bix.
How To Make Lemon Weet-Bix Slice
Nothing better than a simple one bowl, melt and mix recipe, perfect for budding young bakers too.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Step 1: Melt the butter and sugar. Melt in the microwave or on the stovetop until the sugar has almost dissolved and the butter has melted.
- Step 2: Mix in the dry ingredients. Add the lemon zest, crushed Weet-Bix and coconut, sift over the flour and baking powder, and mix until well combined.
- Step 3: Bake. Press the mixture into the prepared tin and bake for 15 minutes until lightly golden, then set aside to cool.
- Step 4: Ice and chill. Whisk together the icing sugar, butter and lemon juice, spread over the cooled slice, and refrigerate for 1 hour until set before slicing.
Recipe Tips
- Top tip: this slice is soft straight out of the oven but firms up as it cools, allow it to cool fully before frosting.
- Whisk or sift the icing sugar well to get a smooth, lump-free frosting.
- Double-check the sugar quantity - yes, it really is 165g, this isn't a typo, it balances the tang of the lemon.
- Storage: store in an airtight container in the fridge or at room temperature for up to 1 week.
- Freezing: wrap well and freeze for up to 1 month.
Lemon Weet-Bix Slice FAQs
Vitabrits are basically the same product as Weet-Bix here in Australia. In the UK, Weetabix is the equivalent, and in the US, the closest cereals are Shredded Wheat, Unsweetened Wheaties, or Wheatie Flakes.
Yes, use gluten-free Weet-Bix and plain flour, or swap the plain flour for an equivalent quantity of almond meal.
Add a little extra lemon juice, a teaspoon at a time, until it reaches a smooth, spreadable consistency.
Yes, this slice keeps really well in the fridge for up to a week, making it a great make-ahead option.
More Quick & Easy Slices
There's plenty of simple 'melt and mix' slices that are quick and easy to whip up, and use simple, inexpensive ingredients:
Lemon Weet-Bix Slice
Ingredients
Lemon Weet-Bix Base
- 185 g butter
- 165 g (¾ cup) caster sugar
- grated zest from 1 lemon
- 5 Weet-Bix crushed
- 65 g (¾ cup) desiccated coconut
- 150 g (1 cup) plain flour
- 1 teaspoon baking powder
Lemon Frosting
- 240 g (2 cups) pure icing sugar
- 60 g butter softened to room temperature
- 50 ml juice
Instructions
Conventional Method
- Grease and line a 20cm square baking tin with baking paper.Preheat the oven to 180 degrees celsius (fan-forced).
- 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.
- Add the grated lemon zest, crushed Weet-Bix and coconut. Sift over the plain flour and baking powder. Mix thoroughly until well combined.
- Press into the prepared tin and bake in the oven for 15 minutes or until lightly golden. Set aside to cool.
- 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.
- Spread the frosting over the slice and place into the fridge to set.
Thermomix Method
- Grease and line a 20cm square baking tin with baking paper.Preheat the oven to 180 degrees celsius (fan-forced).
- 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.
- 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.
- Add the butter and caster sugar to the Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed 2 (or until melted).
- 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.
- Press into the prepared tin and bake in the oven for 15 minutes or until lightly golden. Set aside to cool.
- 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.
- Spread the frosting over the slice and place into the fridge to set.
Notes
- 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.
Sam says
Um 165g of sugar?? Is this right
Lucy says
That's correct 🙂
Bridget says
Easily my kids (husband’s) favourite slice ever!