Carlota de Limón (Mexican Lime Icebox Cake) Recipe
Introduction
Carlota de Limón is a classic Mexican icebox cake that blends creamy lime filling with crisp cookies. This no-bake dessert is refreshing, easy to prepare, and perfect for warm days or any festive occasion.
Ingredients
- 1 (12-ounces) can evaporated milk
- 1 (14-ounces) can sweetened condensed milk
- Juice of 6 limes (about 3/4 cup of lime juice)
- 2 (6-ounces) packages Maria cookies (or graham crackers)
- 1 cup (240 ml) cold heavy cream or heavy whipping cream
- 2 tablespoons granulated sugar (or to taste)
- 1/2 teaspoon pure vanilla extract
- Lime zest, lime slices, berries, and Maria cookie crumbs for garnish
Instructions
- Step 1: Prepare your pan by lining the bottom and sides of a 6 x 3 inch springform pan with parchment paper, extending about 1/4-inch above the edges.
- Step 2: In a blender, combine evaporated milk, sweetened condensed milk, and lime juice. Blend at medium speed until smooth.
- Step 3: Spoon 2-3 tablespoons of the lime cream mixture into the prepared pan and spread evenly to cover the bottom.
- Step 4: Place a layer of Maria cookies on top, breaking cookies as needed to fill gaps.
- Step 5: Add about 1/2 cup of the lime cream mixture over the cookies and smooth it with a spatula. Repeat layering cookies and cream until ingredients are used, finishing with a layer of cream.
- Step 6: Cover the pan and refrigerate for at least 4 hours or overnight to set.
- Step 7: For the whipped cream, chill a metal bowl and whisk in the freezer for 10 to 15 minutes.
- Step 8: Pour cold heavy cream, sugar, and vanilla extract into the chilled bowl. Whisk on high speed until stiff peaks form, then keep refrigerated until ready to use.
- Step 9: Remove the cake from the pan carefully and place on a serving platter.
- Step 10: Decorate the top with whipped cream, garnish with lime zest, lime slices, berries, and cookie crumbs as desired before serving.
Tips & Variations
- Use graham crackers instead of Maria cookies for a slightly different texture and flavor.
- For a tangier twist, add extra lime zest into the cream mixture.
- Make sure the heavy cream is very cold before whipping to achieve stiff peaks easily.
- Letting the cake chill overnight enhances the flavors and softens the cookies perfectly.
Storage
Store the Carlota de Limón covered in the refrigerator for up to 3 days. For best texture, avoid freezing as it may affect the creamy consistency. When ready to serve, remove from fridge and garnish just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Carlota de Limón ahead of time?
Yes, this dessert benefits from resting in the fridge for several hours or overnight, which helps the cookies soften and the flavors meld beautifully.
What can I use if I don’t have Maria cookies?
Graham crackers are an excellent substitute, providing a similar texture and mild sweetness that complements the lime cream.
PrintCarlota de Limón (Mexican Lime Icebox Cake) Recipe
Carlota de Limón is a classic Mexican icebox cake featuring layers of Maria cookies soaked in a tangy lime cream made with evaporated and sweetened condensed milk. This no-bake dessert is chilled until set, then topped with freshly whipped cream and zesty lime garnishes for a refreshing, creamy treat perfect for warm weather.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Mexican
Ingredients
Lime Cream Mixture
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- Juice of 6 limes (about 3/4 cup lime juice)
Cookies
- 2 (6-ounce) packages Maria cookies (or graham crackers as a substitute)
Whipped Cream Topping
- 1 cup (240 ml) cold heavy cream or heavy whipping cream
- 2 tablespoons granulated sugar (or to taste)
- 1/2 teaspoon pure vanilla extract
Garnish
- Lime zest
- Lime slices
- Fresh berries
- Maria cookie crumbs
Instructions
- Prepare the Pan: Line the bottom and sides of a 6 x 3 inch springform pan with parchment paper, extending about 1/4 inch above the edges to make removing the cake easier.
- Make the Lime Cream Mixture: In a blender, combine the evaporated milk, sweetened condensed milk, and fresh lime juice. Blend on medium speed until the mixture is smooth and well combined.
- Layer the Cake: Pour 2-3 tablespoons of the lime cream mixture at the bottom of the prepared pan and spread it evenly. Place a layer of Maria cookies on top, breaking them as needed to cover all open spaces.
- Continue Layering: Spoon about 1/2 cup of the lime cream mixture over the cookie layer and smooth it with a spatula. Add another layer of cookies. Repeat layering lime cream and cookies until all ingredients are used, finishing with a layer of lime cream on top.
- Chill: Cover the pan and refrigerate the assembled cake for at least 4 hours or overnight to allow the cookies to soften and flavors to meld.
- Make Whipped Cream: Chill a metal mixing bowl and whisk in the freezer for 10-15 minutes. Pour the cold heavy cream, granulated sugar, and vanilla extract into the chilled bowl. Whisk on high speed until stiff peaks form. Keep refrigerated until ready to use.
- Decorate and Serve: Carefully remove the chilled cake from the springform pan using the parchment paper. Place it on a serving platter or cake stand. Spread or pipe the whipped cream over the top. Garnish with lime zest, lime slices, fresh berries, and Maria cookie crumbs. Serve chilled.
Notes
- If Maria cookies are unavailable, graham crackers are a suitable substitute.
- Chilling the mixing bowl and whisk ensures the whipped cream whips up more easily and quickly.
- For best results, allow the cake to rest overnight to achieve the perfect texture.
- Adjust sugar in whipped cream to your sweetness preference.
- Use fresh lime juice rather than bottled for a brighter flavor.
Keywords: Carlota de Limón, Mexican icebox cake, lime dessert, no-bake cake, Maria cookies, lime cream, chilled dessert, traditional Mexican dessert
