Weet-Bix, lemon and coconut squares

Serves: 20 pieces
Prep: 20
Cook: 40

Ingredients

  • 3 Weet-Bix™, crumbled
  • 1 cup (125g) self-raising flour
  • 1/2 cup (40g) shredded coconut
  • 1/2 cup golden caster sugar
  • 120g margarine, melted
  • 1 cup low-sugar lemon curd

Topping
  • 2 egg whites
  • 2 tbs (30g) golden caster sugar
  • 2 lemons or limes, zest
  • 1 1/2 cups (120g) shredded desiccated coconut

Method

  1. Step 1

    Preheat oven to 180°C. Grease and line a 20 x 30cm slice tin with baking paper.

  2. Step 2

    Mix the Weet-Bix™, flour, shredded coconut and sugar together before adding melted margarine. Mix well.

  3. Step 3

    Spoon mixture into the base of prepared pan. Press down with the back of a spoon. Place pan in the oven for 15 minutes until golden. Allow to cool slightly before adding the topping.

  4. Step 4

    Combine the topping ingredients in a bowl and mix well. Spread lemon curd over cold base, then spread with topping. Bake in a moderate oven for but 25 minutes or until browned. Cool slice in tin before cutting.

Tips

  • Gluten-free Weet-Bix™ makes a great substitution for a gluten-free diet. Substitute the self-rising flour for rice flour and a teaspoonful of gluten free baking powder.
  • Passionfruit, lime or even rhubarb curd can easily be substituted for the lemon curd.

Featured recipes

Weet-Bix with poached nectarines and toasted brazil nuts

Choc-berry baked french toast

Raspberry & coconut chia pudding breakfast bowl