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Lemon Weetbix Slice

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This easy no-bake Lemon Weetbix Slice is one of my favorite easy slice recipes for its tangy, refreshing taste and simple ingredients. A zesty twist on the classic Weetbix slice, it’s a refreshing treat bursting with citrus flavors.

Lemon weetbix slice on white marble platter stacked on top of each other with fresh lemons behind

Lemon Weetbix Slice Recipe

This Lemon Weetbix Slice combines the crunchy breakfast cereal, Weet-bix (aka Weetabix), and zesty lemon.

If you loved my White Chocolate Weetbix Slice, you’ll love this lemon version too.

Made without coconut and condensed milk, It’s basically your favorite breakfast cereal made into a delicious slice!

The nutritional value is then elevated with wholesome ingredients like chia seeds, almond butter and honey.

These provide an excellent source of fiber, protein and healthy fats. This is one of my favorite lemon slice recipes!

Lemon weetbix slices cut into squares and stack on top of each other

Ingredients to make lemon weetbix slice

Ingredients to make lemon weetbix slice is Weet-bix, chia seeds, water, honey, almond butter, lemon zest and juice and powdered sugar
  • Chia seeds: do not substitute these for another seed.

How to make lemon weetbix slice

There is a full and detailed recipe card at the bottom of this post.

Step one: Place chia seeds in a small jug or bowl.

Pour over the water, mix with a spoon and set aside to thicken for 5 minutes.

Soaking chia seeds in water in a jug

Step two: In a large mixing bowl, crush up each Weetbix using your hands.

Crushing weetbix into a mixing bowl

Step three: Stir through lemon zest.

Stirring through the lemon zest

Step four: Add almond butter, honey and the soaked chia seeds. 

Mix together using your hands or a wooden spoon until the Weetbix is coated in the wet ingredients and the mixture sticks together. 

Mixing through the soaked chia seeds, honey and almond butter

Step five: Press the mixture into the lined tin and press it in firmly to create a sturdy base. Set aside. 

Pressing the mixture into the lined tin

Step six: In a medium-sized mixing bowl, sift in powdered sugar. 

Step eight: Pour in lemon juice and whisk until well combined and smooth until no lumps of sugar remain. 

Whisking together the powdered sugar and lemon juice to make the lemon icing

Step nine: Pour over the base and spread it out evenly using a rubber spatula or the back of a spoon. 

Refrigerate for 2-3 hours until the base is firm and the icing is set. Slice into squares, serve and enjoy! 

Pouring over lemon icing and spreading it out evenly

Expert Tips

  • Crush the Weetbix thoroughly: To achieve the right texture, make sure to crush the Weetbix as much as you can, leaving no larger chunks. This will help it bind better with the other ingredients.
  • Use fresh lemon juice & zest: For a zesty and fresh flavor, use freshly squeezed lemon juice instead of bottled lemon juice.
  • Mix the mixture with your hands: instead of a wooden spoon, it’s easier to mix the base with your hands since the almond butter is quite thick.
  • Firmly press the base into the tin: make sure to pack the base mixture in firmly to ensure a solid and sturdy slice.
  • Refrigerate before slicing: for long enough so the base becomes firm and it’s easy to cut into squares.

Can I replace the honey to make this vegan?

Yes! A suitable alternative to honey is to use rice malt syrup for a vegan lemon weetbix slice.

Can I use a different nut butter instead of almond butter?

Yes, you can use other nut kinds of nut butter such as peanut butter or cashew butter if you prefer. Just keep in mind that the flavor and texture may be slightly different.

Can I make this lemon weetbix slice ahead of time?

Yes, this can be made ahead of time and stored in the fridge or freezer until you’re ready to serve it. It’s a great dessert to make ahead for a party or gathering.

Lemon weetbix slice on white marble platter stacked on top of each other with fresh lemons behind

How to store lemon weetbix slice

Store the Weetbix slice in an airtight container in the refrigerator for up to 1 week.

Keep in mind that it may become slightly softer and more crumbly over time.

Freeze by wrapping individual slices in plastic wrap and then place them in a ziplock bag or airtight container. Label with the name and date. Freeze for 2-3 months.

Thaw the Weetbix slice in the refrigerator overnight until soft or at room temperature for several hours before serving.

Note that the texture may be slightly affected after freezing and thawing.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Lemon weetbix slice on white marble platter stacked on top of each other with fresh lemons behind

Easy Lemon Weetbix Slice (no bake)

Samantha Pickthall
This no-bake Lemon Weetbix Slice is a zesty take on the classic Weetbix slice, with a refreshing burst of citrus flavors and simple ingredients.
4.34 from 3 votes
Prep Time 20 minutes
Chill Time 3 hours
Total Time 20 minutes
Course Dessert, Snack
Cuisine Australian, English
Servings 16 squares
Calories 133 kcal

Ingredients
 
 

Weetbix Base

  • 2 Tbsp chia seeds
  • 4 Tbsp room temperature water
  • 160 g (10) Weetbix crushed
  • 2 Tbsp lemon zest
  • 1/2 cup almond butter
  • 3 Tbsp honey, runny, not solid

Lemon Icing

  • 1 cup powdered sugar
  • 2 Tbsp lemon juice

Instructions
 

Weetbix Base

  • Line a square 9-inch x 9-inch (22cm x 22cm) baking tin with parchment paper and set aside.
  • Place chia seeds in a small jug or bowl.
  • Pour over water, mix with a spoon and set aside to thicken for 5 minutes.
  • In a large mixing bowl, crush up each Weetbix using your hands.
  • Stir through lemon zest.
  • Add almond butter, honey and the soaked chia seeds.
  • Mix together using your hands or a wooden spoon until the Weetbix is coated in the wet ingredients and the mixture sticks together.
  • Press mixture into the lined tin, press it in firmly to create a sturdy base. Set aside.

Lemon Icing

  • In a medium-sized mixing bowl, sift in powdered sugar.
  • Pour in lemon juice and whisk until well combined and smooth until no lumps of sugar remain.
  • Pour over the base and spread it out evenly using a rubber spatula or the back of a spoon.
  • Refrigerate for 2-3 hours until the base is firm and the icing is set.
  • Slice into squares, serve and enjoy!

Notes

  • Use fresh lemon juice & zest: For a zesty and fresh flavor, use freshly squeezed lemon juice instead of bottled lemon juice.
 
  • Firmly press the base into the tin: make sure to pack the base mixture in firmly to ensure a solid and sturdy slice.
 
  • Refrigerate before slicing: for long enough so the base becomes firm and it’s easy to cut into squares.
 
  • Store the Weetbix slice in an airtight container in the refrigerator for up to 1 week.
 
  • Freeze by wrapping individual slices in plastic wrap and then place them in a ziplock bag or airtight container. Label with the name and date. Freeze for 2-3 months.
 
  • Thaw the Weetbix slice in the refrigerator overnight until soft or at room temperature for several hours before serving.

Nutrition

Calories: 133kcalCarbohydrates: 18gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.002gSodium: 3mgPotassium: 159mgFiber: 3gSugar: 11gVitamin A: 1IUVitamin C: 2mgCalcium: 42mgIron: 1mg
Keyword lemon, Weetbix
Tried this recipe? Let us know how it was!
4.34 from 3 votes (3 ratings without comment)

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