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Lemon Weet-Bix Slice

A delightful combination of a crisp, crunchy base topped with a creamy, tangy lemon layer, perfect for gatherings or quiet afternoons.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Australian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 175 g butter, melted
  • 165 g caster sugar
  • 3 pieces Weet Bix, crushed
  • 150 g self-raising flour
  • 85 g desiccated coconut
Topping ingredients
  • 790 g sweetened condensed milk (2 x 395g cans)
  • 310 ml strained lemon juice

Method
 

Preparation
  1. 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.
  2. In a large mixing bowl, combine the melted butter, caster sugar, crushed Weet-Bix, self-raising flour, and desiccated coconut.
  3. Spread the mixture over the base of the prepared pan and bake for 15 minutes until golden.
  4. Allow the base to cool.
Topping
  1. In another bowl, whisk together the sweetened condensed milk and lemon juice until smooth.
  2. 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.
  3. Let it cool to room temperature, then chill in the fridge overnight.
Serving
  1. Cut the slice into generous pieces and serve chilled, ideally paired with a cup of tea or coffee.

Notes

For extra flavor, consider adding the zest of one lemon to the topping. Store the slice in an airtight container in the refrigerator for up to a week.