Carlota de Limón
Carlota de limón is an easy Mexican lime icebox cake made from layers of Marias cookies and a creamy lime mixture. A tasty, no-bake dessert!
Servings: 9 servings
Ingredients
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- ⅓ cup key lime juice* (about 10-12 key limes)
- 1 teaspoon vanilla extract
- 48 Marias cookies, plus more for garnish, about 1 ½ (4.9-oz) packages
- Lime zest, for garnish
Instructions
- Add the sweetened condensed milk, evaporated milk, key lime juice, and vanilla extract to a blender and blend until smooth. Set aside.
- Line a 7x7-inch baking pan with an even layer of Maria’s cookies. I used 12 cookies per layer - 9 cookies side by side, then 3 cut in half and placed in the empty spaces.
- Pour a thin layer of the lime mixture (about ¼ of the mixture) over the cookies. Spread it out evenly. Repeat this layering process with the remaining Maria’s cookies and lime mixture until all the ingredients are used, creating a total of 4 layers. The final top layer will be the lime mixture.
- Cover and refrigerate for at least 4 hours until firm and set.
- Garnish with lime zest and a couple of crushed Marias cookies for crunch.
Notes
- Can’t find key limes? You can use regular limes or even lemon; it just won’t have as sharp a flavor.
- Pan size: If you don’t have a 7x7 pan, you can use an 8x8. You can also double the recipe and use a 9x13-inch baking dish.
- Texture: Carlota de limón is a soft-set dessert like an icebox cake. If you want a more firm texture, you can place it in the freezer until it reaches your desired firmness.
- Cookies: Traditionally, this dessert is made using Marias cookies, but you can use graham or animal crackers.
Nutrition
Serving: 1serving | Calories: 294kcal | Carbohydrates: 46g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 249mg | Potassium: 330mg | Fiber: 1g | Sugar: 33g | Vitamin A: 213IU | Vitamin C: 5mg | Calcium: 243mg | Iron: 1mg