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Lemon Weet-Bix Slice

A zesty and crunchy dessert that combines the wholesome goodness of Weet-Bix with tangy lemon and smooth condensed milk, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Australian
Calories: 200
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
  • 2 cans sweetened condensed milk 2 x 395g cans
  • 310 ml strained lemon juice

Method
 

Preparation
  1. Preheat oven to 180C/160C fan-forced. Grease a 20 x 30cm slice pan and line the base and sides with baking paper, allowing the two long sides to overhang.
  2. Place melted butter, sugar, crushed Weet Bix, self-raising flour, and desiccated coconut in a large bowl and stir to combine.
  3. Spread the mixture over the base of the prepared pan.
Baking
  1. Bake for 15 minutes or until light golden. Set aside to cool.
  2. In a bowl, whisk the condensed milk and lemon juice together until smooth and combined. Pour over the Weet Bix base.
  3. Bake for another 20 minutes or until the edges are slightly bubbling and the top layer is set.
Chill and Serve
  1. Set aside to cool to room temperature, then place in the fridge overnight to chill.
  2. Once chilled, cut into generous rectangles to serve.

Notes

For a street-food vibe, plate with a scatter of grated lemon zest and toasted coconut, or wrap pieces in parchment for picnic-style snacking. A shot of espresso or a bright herbal tea pairs beautifully.