Name: Lemon Marshmallow Weet-Bix Slice recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 15
Cuisine: australian
Ingredients: 5 Weet-Bix; 187.50 ml self-raising flour; 250.00 ml Essentials Brown Sugar; 312.50 ml desiccated coconut; 125g butter, melted; 500.00 ml white sugar; 20.00 ml gelatine powder; 82.50 ml lemon juice; yellow food colouring

by Greer Worsley Last updated on 10/31/2025

This is a twist on the famous marshmallow Weet-Bix slice, with the added zest of fresh lemon flavours. Us Aussies love our slices. There’s no getting around that fact. So we dedicate our days to coming up with new variations to our favourite slices - and they just keep getting better and better! The delicious, acidic flavours of the lemon infuse into the soft, bouncy marshmallow. This texture is balanced perfectly by the harder Weet-Bix base, so every bite is a perfect one!

- Greer Worsley

Ingredients

5 Weet-Bix
3/4 cup self-raising flour
1 cup Woolworths Essentials Brown Sugar
1 1/4 cups desiccated coconut
125g butter, melted
2 cups white sugar
1 tbsp gelatine powder
1/3 cup lemon juice
yellow food colouring

Method

Step 1

Grease and line a 28cm x 17cm slice pan with baking paper, extending paper over the two long sides. Preheat oven to 180C/160C fan forced.
Step 2

Crush Weet-Bix and add to a bowl with the flour, brown sugar and 1 cup coconut. Stir in melted butter. Press into an even layer in the base of the prepared tin. Bake for 12-14 minutes until golden. Set aside to cool.
Step 3

Place white sugar in a saucepan with 3/4 cup water. Bring to the boil. Boil for 4 minutes, then remove from heat. Meanwhile, sprinkle gelatine over 1/2 cup water in a small bowl and leave for a couple of minutes to soften. Add to boiled sugar mixture with lemon juice and stir well. Allow to cool slightly.
Step 4

Place sugar mixture in the bowl of a stand mixer with the whisk attachment, or use hand-held beaters. Beat the mixture for approximately 5 minutes until very thick and fluffy. Add food colouring 1-2 drops at a time, mixing well, until the mixture is the desired colour.
Step 5

Pour marshmallow mixture onto cooled Weet-Bix base. Smooth the top and sprinkle with remaining 1/4 cup coconut. Refrigerate for at least 2 hours or until set. Use a large clean knife to cut into squares.