Carlota de Limón (Mexican Lime Icebox Cake) Recipe
Carlota de Limón is a classic Mexican icebox cake featuring layers of creamy lime-infused custard and crisp Maria cookies. This no-bake dessert is refreshing, tangy, and perfect for warm weather, combining the zesty brightness of fresh lime juice with the rich sweetness of evaporated and condensed milk, all topped with light whipped cream and garnishes like lime zest and berries.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Cream Mixture
- 1 (12-ounces) can evaporated milk
- 1 (14-ounces) can sweetened condensed milk
- Juice of 6 limes (about 3/4 cup of lime juice)
Cookie Layers
- 2 (6-ounces) packages Maria cookies (or substitute graham crackers)
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
Garnishes
- Lime zest
- Lime slices
- Berries
- Maria cookie crumbs
Instructions
- Prepare the Pan: Line the bottom and sides of a 6 x 3-inch springform pan with parchment paper, allowing the paper to extend about 1/4 inch above the sides to make removing the cake easier later.
- Make the Cream Mixture: In a blender, combine evaporated milk, sweetened condensed milk, and fresh lime juice. Blend on medium speed until the mixture is smooth and well combined.
- Layer Cookies and Cream: Spoon 2 to 3 tablespoons of the lime cream mixture evenly on the bottom of the prepared pan. Place a layer of Maria cookies on top, breaking them into smaller pieces as needed to cover all open spaces.
- Repeat Layers: Add about 1/2 cup of the cream mixture over the cookies, smoothing it out with a spatula, then top with another cookie layer. Continue alternating layers of cream and cookies until all ingredients are used, finishing with a layer of cream.
- Chill: Cover the assembled cake and refrigerate for at least 4 hours, or preferably overnight, to allow the cookies to soften and the flavors to meld.
- Prepare Whipped Cream: Place a metal mixing bowl and whisk in the freezer for 10 to 15 minutes to chill. Pour the cold heavy cream, sugar, and vanilla extract into the chilled bowl and whisk on high speed until stiff peaks form. Keep refrigerated until ready to use.
- Decorate the Cake: Carefully remove the cake from the springform pan and place it on a serving platter. Spread or pipe the whipped cream over the top and garnish with lime zest, lime slices, berries, and Maria cookie crumbs as desired.
- Serve: Slice and enjoy this cool, creamy dessert that perfectly balances tart lime with sweet richness.
Notes
- For extra flavor, add a teaspoon of lime zest into the cream mixture before blending.
- If Maria cookies are unavailable, graham crackers make a suitable substitute.
- Ensure the heavy cream is very cold before whipping for best results.
- The dessert tastes best after chilling overnight, allowing the layers to set perfectly.
- This recipe is naturally gluten-free if gluten-free cookies are used instead of Maria cookies.
Keywords: Carlota de Limón, Mexican icebox cake, lime dessert, no-bake cake, Maria cookies, lime custard, easy Mexican dessert, no-bake lime cake
