Prep Time : 15 Minutes | Cook Time : 30 Minutes | Total Time : 1 hour | Difficulty : Easy
Lemon has always been one of my favourite flavours – so bright and sunny and uplifting. You know what else loves lemon? Butter. When zesty lemon and rich butter get together good things happen, Let them happen to you.
This recipe is super easy and gives maximum reward for minimal effort – a winning combination!
Crush up the Weetbix fairly finely with your hands, leaving a bit of variation in size. All the dry ingredients go into a bowl and get mixed together well. Line a square or rectangle tin with baking paper – a good trick is to fold the paper inside the base of the tin so that when you unfold it the corners are neat and the sides stand up nicely.
Melt the butter and pour into the dry ingredients. Mix it all together well with a wooden spoon or your hands. Press it into a shallow tin (this one is 10 inches by 7 inches). You can always pop it into an 8 inch square cake tin, just leave enough baking paper hanging over the sides so you can lift it out.
Into the oven at 180C (350F) for around 30 minutes turning halfway through. The slice should be golden on top and browned at the edges and smell superb.
Let it cool in the tin for about 10 minutes to set up and then carefully lift out onto a wire rack to cool completely. Once its cold ice with lemon icing, sprinkle with a little extra coconut and cut into squares.
What’s your favourite way to enjoy lemon? I am always a sucker for my mother’s lemon honey (lemon curd) and delicious refreshing gelato.
Lemon Weetbix Squares
Prep Time : 15 mins | Cook Time : 30 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 15 squares
A classic kiwi breakfast cereal reinvented the delicious way!
- 150 gm | 5.4 oz | 1 1/3 sticks butter
- 50 gm | 1.8 oz | 1 cup crushed Weetbix (3 x Weetbix)
- 260 gm | 9.3 oz | 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 165 gm | 5.9 oz | 3/4 cup sugar
- 50 gm | 1.8 oz | 1/2 cup dessicated coconut
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 30 gm | 1 oz | 1/4 stick butter
- 2 tbsp lemon juice
- 200 gm | 7.2 oz | 1 1/4 cups icing sugar
- coconut for sprinkling
Preheat the oven to 180C (350F). Line a shallow 8 inch square or similar baking tin with baking paper and set aside. In a large bowl mix all the dry ingredients together and make a well in the centre. Melt the butter and mix in the lemon juice and zest. Tip the lemony butter into the dry ingredients and mix well with a wooden spoon or your hands.
Press into the prepared tin so its smooth and even. Bake for about 30 minutes turning halfway through. The slice should be golden on top and browned at the edges.
Let it cool in the tin for about 10 minutes to set up and then carefully lift out onto a wire rack to cool completely. Once its cold ice with lemon icing, sprinkle with a little extra coconut and cut into squares. To make the icing beat all the ingredients together in a stand mixer or with a hand mixer until fluffy and smooth – about 5 minutes.
Adapted from the side of a Weetbix box.
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