Lemon Weet-Bix Slice

A classic baked lemon Weet-Bix slice topped with creamy lemon frosting!

5 from 6 votes

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Course: sweet

Cuisine: Australian recipe, Slices

Prep Time: 10

Cook Time: 15

Chilling time: 1

Total Time: 1 25

Servings: serves

Calories: 216kcal

Cost: $10

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.

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.

RECIPE TIPS

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.