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Weet-Bix, lemon and coconut squares

Serves: 20 pieces
Prep: 20
Cook: 40


    • 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

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


    1. Preheat oven to 180°C. Grease and line a 20 x 30cm slice tin with baking paper.
    2. Mix the Weet-Bix™, flour, shredded coconut and sugar together before adding melted margarine. Mix well.
    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. 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.


    • 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.

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