Weet-Bix, lemon and coconut squares
Weet-Bix, lemon and coconut squares
- Skill Easy
- Prep time 20 mins
- Cook time 40 mins
- Servings 20 pieces
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:
- Preheat oven to 180°C. Grease and line a 20 x 30cm slice tin with baking paper.
- Mix the Weet-Bix™, flour, shredded coconut and sugar together before adding melted margarine. Mix well.
- 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.
- 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
