Weet-Bix, lemon and coconut squares

Current rating: 4.5 (2 ratings)
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

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

 

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  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.

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.

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.