Weet-Bix, lemon and coconut squares

Weet-Bix, lemon and coconut squares

  • Skill Easy
  • Prep time 20 mins
  • Cook time 40 mins
  • Servings 20
Rating

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. 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.

Nutritional information:

  • Per Serve
  • Energy (kJ)
    793
  • (Cal)
    189
  • Protein (g)
    3
  • Fat (g)
    12
  • Saturated Fat (g)
    6.2
  • Carbohydrate (g)
    19
  • Sugars (g)
    13
  • Dietary Fibre (g)
    2.4
  • Sodium (mg)
    59
  • Potassium (mg)
    110
  • Calcium (mg)
    7
  • Iron (mg)
    0.8