Eat well. Live well.
Print hero

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.

    Find a recipe

    Looking for more?

    All recipes A to Z
    Popular searches:

      Featured recipes

      Raspberry & pistachio dessert bars

      Raspberry & pistachio dessert bars

      Eggplant parmigiana

      Eggplant parmigiana

      Wholegrain flatbreads

      Wholegrain flatbreads