Carlota de Limon (Lime Icebox Cake)
Carlota de Limon (Lime Icebox Cake)
Ingredients
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1/2 cup lime juice, freshly squeezed
- 20-25 Maria cookies
- as needed lime slices, fresh, for garnish
Instructions
- 1
In a large bowl, combine the sweetened condensed milk, evaporated milk, and freshly squeezed lime juice. Using a hand mixer, blend the ingredients together until they are well combined and the mixture becomes creamy and slightly thickened, about 2-3 minutes.
⏱️ 3 min
- 2
Pour a thin layer of the prepared lime cream mixture into the bottom of a round baking dish, spreading it evenly to cover the base.
⏱️ 1 min
- 3
Arrange a single layer of Maria cookies over the cream. Break some cookies as needed to fit the shape of the dish and cover the cream layer entirely.
⏱️ 2 min
- 4
Pour another layer of the lime cream over the cookies, spreading it evenly.
⏱️ 1 min
- 5
Repeat the layering process: a layer of Maria cookies, followed by a layer of lime cream, until all the cream and cookies are used. Ensure the final layer on top is lime cream.
⏱️ 3 min
- 6
Cover the baking dish tightly with plastic wrap. Refrigerate for at least 4 hours, or until the Carlota de Limon is completely set.
⏱️ 240 min
- 7
Once chilled, remove the plastic wrap. Garnish the top of the Carlota de Limon with fresh lime slices before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Carlota de Limon (Lime Icebox Cake)
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1/2 cup lime juice, freshly squeezed
- 20-25 Maria cookies
- as needed lime slices, fresh, for garnish
Instructions
- 1
In a large bowl, combine the sweetened condensed milk, evaporated milk, and freshly squeezed lime juice. Using a hand mixer, blend the ingredients together until they are well combined and the mixture becomes creamy and slightly thickened, about 2-3 minutes.
⏱️ 3 min - 2
Pour a thin layer of the prepared lime cream mixture into the bottom of a round baking dish, spreading it evenly to cover the base.
⏱️ 1 min - 3
Arrange a single layer of Maria cookies over the cream. Break some cookies as needed to fit the shape of the dish and cover the cream layer entirely.
⏱️ 2 min - 4
Pour another layer of the lime cream over the cookies, spreading it evenly.
⏱️ 1 min - 5
Repeat the layering process: a layer of Maria cookies, followed by a layer of lime cream, until all the cream and cookies are used. Ensure the final layer on top is lime cream.
⏱️ 3 min - 6
Cover the baking dish tightly with plastic wrap. Refrigerate for at least 4 hours, or until the Carlota de Limon is completely set.
⏱️ 240 min - 7
Once chilled, remove the plastic wrap. Garnish the top of the Carlota de Limon with fresh lime slices before serving.
⏱️ 1 min