Carlota de Limón (Mexican Lime Icebox Cake)
Carlota de Limón, a traditional Mexican lime icebox cake, is a refreshing and easy-to-make dessert featuring layers of crispy Maria cookies soaked in a creamy lime filling. This no-bake treat is perfect for warm days or as a make-ahead dessert for any gathering. With its sweet and tangy flavor, it’s a crowd-pleaser every time.
- Prep Time: 15 minutes
- Total Time: 6 hours 15 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Chilling, Layering
- Cuisine: Mexican, Dessert
- Diet: Vegetarian
Ingredients
2 (14.5-ounce) cans evaporated milk
2 (14.5-ounce) cans sweetened condensed milk
¾ cup lime juice, or more to taste
⅔ (20-ounce) package Mexican Maria cookies (galletas Maria)
Instructions
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In a bowl, combine the evaporated milk, sweetened condensed milk, and lime juice. Whisk the mixture until it becomes thick and smooth.
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Line a glass bowl or trifle dish with Maria cookies, ensuring they cover the base.
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Pour a generous layer of the milk mixture over the cookies.
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Add another layer of cookies on top of the milk mixture, followed by another layer of the milk mixture.
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Continue layering the cookies and milk mixture, finishing with a final layer of the milk mixture on top.
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Refrigerate the cake for at least 6 hours, but it’s even better if left overnight.
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Remove from the fridge just before serving.
Notes
Storage: Store the Carlota de Limón in the fridge, covered, for up to 3 days. The flavors will continue to meld, making it even more delicious the next day.
Freezing: You can freeze Carlota de Limón for up to 2 weeks. Cover it tightly with plastic wrap or foil and thaw it in the fridge before serving.
Dairy-Free Option: To make it dairy-free, substitute the evaporated milk and sweetened condensed milk with coconut milk or a non-dairy cream alternative.
