As the sun peeks through the kitchen window, casting a warm glow on the countertops, there’s something undeniably comforting about baking. The aroma of sweet treats wafting through the air is like a hug from a loving grandmother, wrapping you in warmth and nostalgia. Today, I’m inviting you into my kitchen to share a beloved family recipe that brings people together: Lemon Weet-Bix Slice.
Why make this recipe? Well, dear friends, this slice is not just any dessert. It’s a delightful combination of crisp, crunchy base paired with a tangy, creamy lemon topping that will have your heart singing. The flavors meld together beautifully, creating a slice that is simply irresistible. You’ll find that it brings a taste of sunshine to even the cloudiest of days, perfect for family gatherings or quiet afternoons over a cup of tea. So let’s dive into this simple yet delightful recipe that’s bound to become a cherished favorite!
How to make Lemon Weet-Bix Slice
Ingredients:
- 175g butter, melted
- 165g caster sugar
- 3 Weet Bix, crushed
- 150g self-raising flour
- 85g desiccated coconut
- 2 x 395g cans sweetened condensed milk
- 310ml strained lemon juice
Directions:
First things first, preheat your oven to 180°C (or 160°C for those clever fan-forced ovens). Go ahead and grease a 20 x 30cm slice pan, lining the base and sides with baking paper so that those lovely edges will have a little overhang. This will make it so much easier when it’s time to lift out the slice.
In a large mixing bowl, combine the melted butter, caster sugar, crushed Weet-Bix, self-raising flour, and desiccated coconut. It’s like a warm family hug, mixing all the comforting ingredients together. Once fully combined, spread this joyous mixture over the base of your prepared pan. Now, pop it in the oven and let it bake for about 15 minutes until it’s beautifully light golden. After it’s done, allow it to cool because patience is a virtue in baking.
While that’s cooling, we’ll whip up the creamy lemon topping. In another bowl, whisk together the sweetened condensed milk and luscious lemon juice until it’s smooth and inviting. Pour this golden mixture over your Weet-Bix base and return it to the oven for another 20 minutes, or until you see those edges bubbling ever so slightly and the topping has set. Once it’s done, let it cool to room temperature, then tuck it away in the fridge to chill overnight – I know, it’s a tough wait, but trust me, it’s worth it.
Finally, when the moment arrives, cut the slice into generous pieces, and get ready to serve love on a plate.
How to serve Lemon Weet-Bix Slice
Serve this slice chilled right from the fridge for a refreshing treat that pairs beautifully with a cup of hot tea or coffee. You may also consider sharing it at your next family gathering or picnic — it’s bound to be the star of the show!
How to store Lemon Weet-Bix Slice
Keep your Lemon Weet-Bix Slice stored in an airtight container in the refrigerator. It’ll last up to a week, but I doubt it’ll stick around that long with family and friends around!
Tips to make Lemon Weet-Bix Slice
- For a bit of zest, consider adding the zest of one lemon to the topping mix for an extra burst of flavor.
- If you prefer a sweeter slice, you may increase the sugar slightly, but remember that the lemon juice adds a lovely tart balance.
- Don’t rush the chilling process; letting it rest overnight truly enhances the flavors and makes cutting easier.
Variations
If you’re feeling adventurous, try swapping out some coconut for finely chopped nuts or even some dried fruit for added texture and chew. There’s always room for creativity in the kitchen!
FAQs
1. Can I use regular biscuits instead of Weet-Bix?
Yes, you can – digestive biscuits will give a nice texture and flavor. Just make sure to crush them well!
2. Can I freeze Lemon Weet-Bix Slice?
Absolutely! Wrap individual pieces in plastic wrap and then place them in a freezer-safe container. They can last up to three months in the freezer.
3. Is there a non-dairy alternative?
You could try using coconut milk instead of condensed milk and a vegan butter substitute, but I recommend experimenting a little to find the best balance of flavors.
As we finish up our cozy baking session, remember that food is more than just sustenance; it’s a way to connect with our loved ones and share a piece of our hearts. May your kitchen be filled with laughter and joy as you create this delightful Lemon Weet-Bix Slice, and may every bite remind you of familiar faces and warm memories. Happy baking y’all!
Lemon Weet-Bix Slice
Ingredients
Method
- Preheat your oven to 180°C (or 160°C for fan-forced ovens). Grease a 20 x 30cm slice pan and line the base and sides with baking paper.
- In a large mixing bowl, combine the melted butter, caster sugar, crushed Weet-Bix, self-raising flour, and desiccated coconut.
- Spread the mixture over the base of the prepared pan and bake for 15 minutes until golden.
- Allow the base to cool.
- In another bowl, whisk together the sweetened condensed milk and lemon juice until smooth.
- Pour the lemon mixture over the cooled Weet-Bix base and return it to the oven for another 20 minutes, until the edges are bubbling and the topping has set.
- Let it cool to room temperature, then chill in the fridge overnight.
- Cut the slice into generous pieces and serve chilled, ideally paired with a cup of tea or coffee.