175g butter, melted

165g (3/4 cup) caster sugar

3 Weet-Bix, crushed

150g (1 cup) self-raising flour

85g (1 cup) desiccated coconut

2 x 395g cans sweetened condensed milk

310ml (1 1/4 cups) strained lemon juice

2 teaspoons fine lemon zest 

Step 1.

Preheat oven to 180C/160C fan-forced. Grease a 20 x 30cm slice pan and line the base and sides with baking paper, allowing the two long sides to overhang.

Step 2

Place butter, sugar, Weet-Bix, flour and coconut in a large bowl and stir to combine. Spread mixture over the base of the prepared pan. Bake for 20 minutes or until light golden. Set aside to cool.

Step 3

Whisk condensed milk and lemon juice together in a bowl until smooth and combined. Pour over the Weet-Bix base. Bake for 20 minutes or until edges are slightly bubbling and the top layer is set. Set aside to cool to room temperature, then place in the fridge overnight to chill.