Easy Lemon Weetbix Slice (no bake)

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.

Course Dessert, Snack

Cuisine Australian, English

Keyword lemon, Weetbix

Prep Time 20

Chill Time 3

Total Time 20

Servings squares

Calories 133kcal

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.

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!

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.