Lemon Weetbix Slice

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!

Ingredients to make lemon weetbix slice

• Chia seeds: do not substitute these for another seed.

• Weet-bix: is also known as Weetabix in the UK. To make gluten-free, use gluten-free Weet-bix. For a substitute, try using Shredded Wheat or Unsweetened Weeties or Whole Wheat Biscuits. Keep in mind I haven’t tested this recipe using these alternatives.

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.

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

Step three: Stir through 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. 

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

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. 

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! 

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 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.

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.