Description
Indulge in the vibrant flavors of Carlota de Limón, a creamy lime icebox cake that’s refreshingly simple to prepare. In just 10 minutes, you can create a stunning dessert that requires no baking—a perfect treat for hot days or festive occasions. With layers of smooth lime cream and crunchy Maria cookies, this dessert is both light and satisfying. Whether it’s a summer BBQ or a family gathering, the delightful citrus notes will tantalize your taste buds and impress your guests. Top it off with whipped cream or fresh fruit for an extra touch of elegance.
Ingredients
- 1/2 cup fresh lime juice (from 4–5 limes)
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
- 2 sleeves Mexican Maria cookies
Instructions
- Squeeze the juice from limes to yield 1/2 cup.
- In a blender, combine evaporated milk, sweetened condensed milk, and lime juice. Blend until smooth and pudding-like.
- In an 8×8-inch baking dish, spread a thin layer of the cream mixture to coat the bottom.
- Layer Maria cookies over the cream, breaking them as needed to fit.
- Spread another 1/2 cup of cream mixture over the cookies; repeat layering until ingredients are used up, finishing with cream on top.
- Tap the dish gently on the counter to remove air bubbles; cover with plastic wrap.
- Refrigerate for at least 5 hours or overnight until firm.
- Optionally, top with whipped cream before serving.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 220
- Sugar: 32g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: For vegan options, substitute evaporated milk with coconut milk and sweetened condensed milk with coconut cream. Experiment with different citrus juices like lemon or orange for varied flavor profiles.