This Carlota de Limón recipe is a classic Mexican icebox cake made with layers of Maria cookies and a creamy lime filling. Easy to prepare and refreshing, this no-bake dessert is perfect for warm days and family gatherings.
Carlota de Limón is loved for its creamy texture, bright citrus flavor, and soft layers of Maria cookies that transform simple ingredients into a delicious dessert.
This is one of those Mexican desserts that looks impressive but is surprisingly easy to make.
Ingredients
- Maria cookies (galletas Marías): Traditional Mexican cookies used to create the layers of this no-bake dessert. If you cannot find them, you can substitute with graham crackers or plain tea biscuits.
- Fresh limes: The key ingredient that gives the Carlota its bright, tangy citrus flavor. Freshly squeezed juice works best for the right flavor.
- Sweetened condensed milk: Adds sweetness and creates the rich, creamy texture of the lime filling.
- Evaporated milk: Gives the filling a smooth and creamy consistency. You can also make your own evaporated milk at home.
How To Make Carlota de Limón
Blend the evaporated milk and sweetened condensed milk until combined. With the blender running, slowly add the fresh lime juice and continue blending until the mixture becomes thick and creamy.
Spread a thin layer of the lime cream on the bottom of your dish and arrange a layer of Maria cookies, breaking some pieces if needed to cover any empty spaces.
Continue layering cookies and cream until the dish is full, finishing with a smooth layer of lime cream on top.
Cover the dish and refrigerate for at least 4 hours. For the best texture and flavor, let it rest overnight.
After the Carlota has chilled and the cookie layers have softened, add whipped cream, lime zest, and lime slices before serving.
If you love this classic Carlota de Limón, you can also try my Carlota de Fresa. It has the same creamy, no-bake style, but with fresh strawberries for a fruity twist.
Notes
- Freshly squeezed limes give this Mexican lime icebox cake its signature bright citrus flavor. Bottled lime juice will work in a pinch, but the flavor will not be quite the same.
- If you cannot find limes, you can substitute with lemon juice. The flavor will be slightly different, but the dessert will still have the same creamy texture and refreshing citrus taste.
- The minimum chilling time is 4 hours, but resting overnight allows the Maria cookies to soften and absorb the lime cream, creating the cake-like texture Carlota is known for.
- Maria cookies create the classic layers of this dessert. If Maria cookies are not available, plain tea biscuits are the closest substitute in flavor and texture. Graham crackers can also work, but they will give the dessert a slightly different texture and taste.
How To Store
Store leftover Carlota de Limón covered in the refrigerator for up to 3 days. Keep it in the same dish covered with plastic wrap, or transfer individual slices to an airtight container.
You can also freeze it for up to 3 months. For the best texture, let it thaw slowly in the refrigerator before serving. Don’t thaw completely or it will become soggy, just allow to slightly soften in the refrigerator and then serve.
Questions About This Dessert
What is a Carlota dessert?
A Carlota is a no-bake layered dessert made with cookies and a creamy filling. In Mexico, the most popular version is made with Maria cookies and a lime-flavored cream.
Can I use regular milk instead of evaporated milk?
Regular milk is not recommended because evaporated milk has a more concentrated flavor and creamier consistency that helps create the right texture for the filling.
More Mexican Desserts to Try
If you love this Carlota de Limón recipe, try these other Mexican desserts that are perfect for sharing with family and friends.
Carlota de Limón
Ingredients
- 2 packages Maria cookies (read notes)
- 1 can evaporated milk (12 oz)
- 1 can can condensed milk (14 oz)
- ¾ cup lime juice (about 6 limes)
for decorating
- 1 ½ cups heavy whipping cream
- 2 Tablespoons confectioner's sugar
- lime slices
- lime zest
Instructions
Make the lime cream
- Add the evaporated milk and sweetened condensed milk to a blender. Blend until well combined.
- With the blender running, slowly add the fresh lime juice and continue blending until the mixture becomes thick and creamy, about 5 minutes.
Assemble the Carlota
- Spread a small amount of the lime cream on the bottom of a baking dish to create the first layer.
- Arrange a layer of Maria cookies over the cream, breaking some cookies if needed to fill any gaps.
- Spread more of the lime cream over the cookies, making sure they are fully covered.
- Continue adding layers of cookies and cream until the dish is full, finishing with a layer of cream on top.
- Cover the dish and refrigerate for at least 4 hours. For the best texture, chill overnight.
Decorate
- Add the heavy whipping cream and confectioners’ sugar to a mixing bowl. Beat until stiff peaks form.
- Spread or pipe the whipped cream over the chilled Carlota.
- Decorate with lime slices and zest before serving.
Video
Notes
- Fresh lime juice gives the best flavor, but lemon juice works too.
- Plain tea biscuits are the closest substitute for Maria cookies. Graham crackers can also be used, but the texture will be slightly different.
- Spread a thin layer of cream on the bottom of the dish to keep the first layer of cookies in place.
- Chill for at least 4 hours, but overnight gives the best texture.
Loved the recipe! My mom used to make carlota de limon when I was a kid and I wanted to make it for my children now so I looked for a recipe and found this. It was delicious!