📝 About This Recipe
A beloved staple in Mexican households, Carlota de Limón is a sublime no-bake dessert that balances the zesty brightness of fresh limes with the velvety sweetness of creamy milks. This 'icebox cake' features layers of iconic Maria cookies that soften into a cake-like texture as they chill, creating a refreshing and elegant finish to any meal. It is the perfect marriage of simplicity and sophistication, requiring no oven but delivering a professional-grade citrus punch.
🥗 Ingredients
The Creamy Base
- 1 can Sweetened Condensed Milk (14 oz / 397g standard size)
- 1 can Evaporated Milk (12 oz / 354ml standard size)
- 4 ounces Full-fat Cream Cheese (softened at room temperature for extra creaminess)
- 1/2 cup Mexican Key Lime Juice (freshly squeezed; approximately 8-10 limes)
- 1 teaspoon Vanilla Extract (pure Mexican vanilla preferred)
- 1 pinch Salt (to balance the sweetness)
The Layers
- 2 packages Marias Gamesa Cookies (approx. 140g each; classic Mexican vanilla biscuits)
- 1/2 cup Whole Milk (for a quick dip to ensure moisture)
For Garnish
- 1 tablespoon Lime Zest (finely grated)
- 5-6 pieces Fresh Mint Leaves (for a pop of color)
- 3-4 pieces Marias Cookies (crushed into fine crumbs)
- 5 pieces Thin Lime Slices (cut into half-moons)
👨🍳 Instructions
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1
Prepare your workspace by placing a 9x9 inch square glass dish or a deep springform pan on the counter. Ensure your cream cheese is soft to prevent lumps.
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2
In a blender, combine the sweetened condensed milk, evaporated milk, softened cream cheese, vanilla extract, and a pinch of salt.
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3
Blend on medium speed for about 30 seconds until the mixture is completely smooth and homogeneous.
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4
With the blender running on the lowest setting, slowly pour in the fresh lime juice. You will notice the mixture thickening instantly due to the reaction between the lime acid and the milk proteins.
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5
Pour a very thin layer of the lime cream mixture (about 3-4 tablespoons) into the bottom of your dish and spread it evenly to act as an anchor for the first layer of cookies.
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6
Quickly dip a Maria cookie into the bowl of whole milk (just a 1-second submerged dip) and place it in the dish. Repeat until you have a full, single layer of cookies covering the bottom.
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7
Pour approximately 1/4 of the remaining lime cream over the cookies and spread it with a spatula to ensure every cookie is covered.
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8
Repeat the layering process—dipped cookies followed by cream—until you have 4 or 5 layers, ending with a smooth, thick layer of the lime cream on top.
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9
Gently tap the dish on the counter to remove any air bubbles and settle the layers.
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10
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, though overnight is highly recommended for the best 'cake' texture.
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11
Just before serving, sprinkle the top with the fresh lime zest and crushed cookie crumbs.
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12
Decorate with thin lime slices and fresh mint leaves for a professional, vibrant presentation.
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13
Slice into squares using a sharp knife, wiping the blade between cuts for clean edges, and serve chilled.
💡 Chef's Tips
Always use fresh lime juice; bottled juice lacks the aromatic oils and sharp acidity needed for the cream to set properly. Don't over-soak the cookies in the milk dip; a quick 1-second dunk is enough to ensure they soften without becoming mushy. For an ultra-thick, mousse-like consistency, ensure your evaporated milk is chilled before blending. If you prefer a more tart flavor, increase the lime juice to 2/3 cup, but be aware the mixture will set much faster. To make it easier to serve, you can line the dish with parchment paper or plastic wrap with overhanging edges to lift the entire cake out before slicing.
🍽️ Serving Suggestions
Pair with a hot cup of Mexican Café de Olla for a beautiful contrast between the cold citrus and warm cinnamon coffee. Serve alongside fresh berries like raspberries or strawberries to complement the tartness. A glass of chilled sparkling wine or Prosecco makes this simple dessert feel like a celebration. For a summer party, serve with a small dollop of lightly sweetened whipped cream on top. Dust with a tiny bit of Tajín or chili powder on the plate for a truly authentic Mexican 'sweet and spicy' twist.