Lemon Weet-Bix Slice

Lemon Weet-Bix Slice is one of those classic Aussie bakes that feels like a hug from a school canteen or a grandmother’s afternoon tea table. Crushed Weet-Bix, desiccated coconut, and self-raising flour are bound with melted butter and pressed into a tin, baked until golden, and then topped with a tangy lemon icing that’s poured over the slice while it’s still hot. The result is a soft, buttery, coconut-scented slice with a sweet-tart lemon finish. It takes about 30 minutes from start to finish and makes 16 small squares, perfect for lunchboxes, morning tea, and afternoon cups of tea.

Why You’ll Love This Recipe

• A simple one-bowl base with no mixer and no special equipment
• Ready in about 30 minutes, with 15 minutes of prep and 15 minutes in the oven
• Bright lemon flavor from both fresh zest in the base and juice in the icing
• Makes 16 small squares, great for sharing, lunchboxes, and bake sales
• Uses everyday pantry ingredients, including the crushed Weet-Bix at the bottom of the box

Because the icing goes onto the base while it’s still hot out of the oven, it soaks in slightly and sets into a smooth lemon glaze as the slice cools, so there’s no waiting or extra step before you can ice it.

What Does It Taste Like?

This slice tastes buttery, coconutty, and lightly sweet, with a fresh lemon tang that comes through in both the base and the icing. The crushed Weet-Bix gives the base a tender, slightly crumbly texture, rather like a soft shortbread, while the coconut adds a gentle chew. The lemon icing sets into a thin, sweet-tart layer on top, and the extra coconut sprinkled over it adds a pretty finish and a little more texture.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: About 30 minutes, plus cooling before cutting
• Yield: 16 pieces
• Pan: 27 x 17 cm (about 10½ x 6¾ inch) slice pan
• Oven Temperature: 180°C, fan-forced

Ingredients

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For the Base:

• 3 Weet-Bix biscuits, crushed
• 1 cup desiccated coconut
• ½ cup caster sugar
• 1 cup self-raising flour, sifted
• Zest of 1 lemon, finely grated (juice reserved for the icing)
• 1 teaspoon vanilla extract
• 150 g salted butter, melted

For the Lemon Icing:

• 1½ cups icing sugar mixture
• Juice of the reserved lemon, added gradually

For the Topping:

• Extra desiccated coconut, for sprinkling

Ingredient Notes

Weet-Bix: The wholegrain breakfast cereal biscuits form the base of the slice. They’re crushed so they blend into the coconut and flour, adding structure and a mild, toasty flavor.

Desiccated coconut: Adds sweetness, chew, and a lovely coconut aroma. It’s used in the base and again as a topping.

Caster sugar: A fine sugar, sometimes called superfine sugar in the US, that blends smoothly into the dry ingredients.

Self-raising flour: Sifted into the base. It already contains a raising agent, which is why this recipe needs no extra baking powder. In the US, it’s usually sold as self-rising flour.

Lemon: Used twice. The zest goes into the base for fragrance, and the juice is saved for the icing. The recipe source says you can use a little less juice for a milder tang.

Salted butter: Melted and mixed with the vanilla, it binds the base and gives it a rich, buttery flavor.

Icing sugar mixture: A powdered sugar used for the icing. The recipe source advises against swapping in other sugars, because the consistency will differ. In the US, powdered sugar (confectioners’ sugar) is the closest equivalent.

Kitchen Tools You’ll Need

• 27 x 17 cm slice pan
• Baking paper
• Large mixing bowl
• Sifter or fine sieve
• Zester or fine grater
• Jug, for the butter and vanilla
• Spoon, for pressing the base into the pan
• Second large bowl, for the icing
• Sharp knife, for cutting the squares

Substitutions and Variations

The recipe source mentions several options, including a few from its readers. The last item is an optional idea that isn’t part of the original recipe:

• For a milder lemon flavor, use less lemon juice in the icing.
• If you only have bottled lemon juice, the source suggests starting with 1 tablespoon and adding to taste, up to 2 tablespoons, because bottled juice can be stronger.
• The source hasn’t tested a gluten-free version but thinks gluten-free flour would work. One reader reported success using gluten-free Weet-Bix and gluten-free flour.
• Crushed Weet-Bix from the bottom of the box works well, which the source endorses as a way to use up leftovers.
• Readers have tried brown sugar in place of caster sugar, lemon zest in the icing, and chopped dried apricots in the base.
• If you can’t find Weet-Bix, a similar wholegrain wheat cereal biscuit may work, though the texture could differ slightly.

How to Make the Recipe

This slice is made in two quick parts. First, the dry ingredients are combined in a bowl, the melted butter and vanilla are mixed in, and the mixture is pressed firmly into a lined slice pan and baked for about 15 minutes. While it bakes, the icing is whisked together from icing sugar and the reserved lemon juice. The icing is poured over the hot base, the slice is sprinkled with coconut, and everything cools before it’s cut into small squares.

Step-by-Step Instructions

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1. Preheat the oven to 180°C, fan-forced.
2. Line a 27 x 17 cm slice pan with baking paper.
3. In a large bowl, crush the Weet-Bix, then add the coconut and caster sugar.
4. Sift in the self-raising flour and add the lemon zest, stirring to combine.
5. In a jug, combine the vanilla and melted butter, then pour into the dry ingredients and mix.
6. Spoon the mixture into the prepared pan and press it down firmly.
7. Bake for about 15 minutes, until golden and cooked through.
8. While the base bakes, sift the icing sugar into a large bowl.
9. Gradually stir in the reserved lemon juice until the icing is smooth and spreadable.
10. Pour the icing over the hot base, then sprinkle with extra coconut.
11. Let the slice cool completely, then cut into small squares.

Tips for Success

• Press the base firmly into the pan with the back of a spoon so the slice holds together and cuts into neat squares.
• Crush the Weet-Bix finely so they blend evenly into the base instead of leaving large pieces.
• Sift the flour and the icing sugar to avoid lumps in the base and a smooth, glossy icing.
• Add the lemon juice to the icing gradually. You can always add more, but you can’t take it out.
• Pour the icing over the base while it’s still hot, as the recipe directs, so it spreads easily and sets as a thin, even layer.
• Let the slice cool completely before cutting. It firms up as it cools, which makes cleaner squares.
• Line the pan with baking paper so the whole slab can be lifted out in one piece.

How to Know It’s Done

The base is done after about 15 minutes in the oven, when it looks golden and cooked through. It will still feel a little soft straight out of the oven, and it firms up as it cools. Because the hot icing goes on right away, you don’t need to wait for the base to cool before icing it.

What to Serve With It

Lemon Weet-Bix Slice is perfect with a cup of tea or coffee, and it travels well in a lunchbox or on a morning tea platter. For more Weet-Bix slices from Poulef, try our Choc Coconut Weet-Bix Slice or our Ultimate Weet-Bix Slice.

Storage Instructions

The recipe source says to keep the slice in an airtight container in the fridge or in a cool, dry place. It doesn’t give an exact storage time. As general guidance, a slice like this keeps well for several days when stored in an airtight container.

Freezing Instructions

The recipe source doesn’t address freezing. As general guidance, a baked, iced slice like this should freeze well when cut into squares and stored in an airtight container with baking paper between the layers. Thaw at room temperature before serving.

Common Mistakes

• Not pressing the base down firmly, which can make the slice crumble when it’s cut.
• Leaving the Weet-Bix in large pieces, which gives an uneven texture.
• Adding all the lemon juice at once, which can make the icing too thin to spread.
• Swapping in a different sugar for the icing sugar, which the recipe source warns will change the consistency.
• Cutting the slice before it has cooled completely, when the base is still soft.
• Overbaking, which can dry out the base. Take it out when it’s golden and cooked through.

Frequently Asked Questions

How many pieces does this slice make?

The recipe makes 16 pieces when cut into small squares from a 27 x 17 cm pan.

Can I make it less tangy?

Yes. The recipe source says you can reduce the amount of lemon juice in the icing for a milder flavor.

Can I use bottled lemon juice?

Yes. The source suggests 1 to 2 tablespoons in place of the juice of one lemon. Start with 1 tablespoon and add more to taste, since bottled juice can be stronger.

Can I use other sugar for the icing?

The source advises against it, because other sugars change the consistency of the icing.

Can I make a gluten-free version?

The author hasn’t tested it but thinks gluten-free flour would work, and one reader reported success with gluten-free Weet-Bix and gluten-free flour.

Why is the icing poured over the hot base?

The recipe directs you to pour the icing over the hot base straight from the oven. The warmth helps it spread easily, and it sets as the slice cools.

Where should I store it?

The source says to store it in an airtight container in the fridge or in a cool, dry place.

Recipe Background

Slice is the Australian and New Zealand word for a tray bake: a simple baked or no-bake treat made in a tin and cut into squares. Weet-Bix slices have been a long-time favorite in Australian homes, using the cereal as an inexpensive, pantry-friendly base for a sweet treat. The lemon version adds a fresh, tangy twist to the buttery coconut base and is a popular choice for school lunchboxes, morning teas, and community bake sales.

Conclusion

Lemon Weet-Bix Slice is an easy, nostalgic bake that comes together in about 30 minutes. With a buttery coconut base, a glossy lemon icing, and ingredients you probably already have, it’s a simple treat worth making again and again. Enjoy!

More Delicious Recipes You’ll Love

• Ultimate Choc Coconut Weet-Bix Slice
• Irresistible Weet Bix Slice
• Magic Weet-Bix Pudding Cake
• Lemon Greek Yogurt Snack Bars
• Lemon Ricotta Sheet Cake

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Nutritional Information

Nutrition is per piece (16 pieces), as provided by the recipe source.

Nutrient	Amount per Serving
Calories	200
Carbohydrates	25g
Protein	1g
Fat	11g
Saturated Fat	8g
Fiber	1g
Sugar	18g
Sodium	63mg

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