Carlota de Limón

servings

Carlota de Limón is a classic Mexican no-bake dessert made with layers of Maria cookies and a creamy lime filling. Sweet, tangy, and refreshing, this easy icebox cake is perfect for any occasion.

prep 15

Resting time 4

total 4 15

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Ingredients
Cups (US) - Metric

▢ 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.

Nutrition Information