How to Make Carlota de Limon (Mexican Lemon Icebox Cake) - A Step-by-Step Guide

Carlota de Limon, also known as Mexican Lemon Icebox Cake, is a delightful and refreshing dessert that is popular in Mexico and other parts of Latin America. This no-bake treat is perfect for those hot summer days when you want something sweet but don't want to turn on the oven. With its creamy and zesty flavors, Carlota de Limon is sure to become a favorite in your dessert repertoire.

The dessert's origins can be traced back to the early 20th century in Mexico, where it quickly gaine...

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Ingredients

  • 2 (14.5 ounce) cans evaporated milk
  • 2 (14.5 ounce) cans sweetened condensed milk
  • ¾ cup lemon juice, or more to taste
  • ⅔ (20 ounce) package Mexican Maria cookies (galletas Maria)

Information

  • Prep Time: 15 mins
  • Additional Time: 6 hrs
  • Total Time: 6 hrs 15 mins
  • Servings: 16
  • Yield: 16 servings

  • Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
  • Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
  • Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.
  • Nutrition

    328 cal.

    • Total Fat: 11g
    • Saturated Fat: 6g
    • Cholesterol: 32mg
    • Sodium: 183mg
    • Total Carbohydrate: 51g
    • Total Sugars: 33g
    • Protein: 9g
    • Vitamin C: 8mg
    • Calcium: 281mg
    • Iron: 0mg
    • Potassium: 361mg