Carlota 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
Scale
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
