Carlota de Limón (Mexican Lime Icebox Cake)

Carlota de Limón is a classic Mexican dessert made with key limes, María cookies, and a creamy lime filling. An easy no-bake icebox cake.

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A slice of layered Carlota de Limon cake topped with a lime slice and lime zest sits on a white plate with a fork nearby, on a light-colored tablecloth.

Carlota de Limón is one of Mexico’s most beloved no-bake desserts. Made with fresh lime juice, sweetened condensed milk, evaporated milk, and layers of María cookies, this creamy Mexican icebox cake is sweet, tangy, and incredibly easy to make.

Also known throughout Mexico as postre de limón or pastel de limón, this refreshing dessert comes together with just a few simple ingredients and no oven. As it chills, the cookies soften into tender cake-like layers that melt in your mouth.

Whether you’re making it for a family barbecue, birthday celebration, or simply craving an easy summer dessert, this authentic Carlota de Limón recipe is always a crowd favorite.

Also try the strawberry version, Carlota de Fresa.

Why You’ll Love This Recipe ❤️

Authentic Mexican dessert. Carlota de Limón is a classic no-bake dessert found in homes across Mexico, especially during the hot summer months.
Only a handful of ingredients. Made with sweetened condensed milk, evaporated milk, fresh lime juice, and María cookies.
No oven required. Perfect when it’s too hot to bake.
Make it ahead. It actually tastes better after chilling for several hours or overnight.
Creamy and refreshing. Think of it as a Mexican version of an icebox cake with the bright flavor of key lime pie.
Perfect for parties. Easy to transport, feeds a crowd, and always disappears fast.
Beginner friendly. If you can layer cookies, you can make this dessert.

-Maggie

Family Story

Every summer, I looked forward to visiting my family in Durango, Mexico. One year, my cousin and I signed up for dance classes just a few blocks from my grandmother’s house. The classes were fun, but the walk home under the blazing summer sun always felt endless.

Sometimes we’d stop at the neighborhood panadería and dream about buying Mexican sweet breads, but we didn’t always have enough money. Most days, we simply headed home hot, tired, and hungry.

One afternoon, we walked through my grandmother’s front door completely exhausted. Sitting on the table was a chilled Carlota de Limón she had made just for us. I still remember how excited we were. I ran over and kissed her on the cheek. She laughed, smiled, and told us to grab a plate.

Those simple moments are the ones I treasure most. Every bite of this creamy dessert takes me back to my grandmother’s kitchen, surrounded by family, where love was often served one homemade dessert at a time.

Two rows of galletas Maria outside of the package and one sleeve of the package.

This carlota dessert is made with Galletas Maria. Look for them in the Hispanic sections at the grocery stores. María cookies are also called Maria cookies or Maria biscuits.

You can substitute them with butter cookies, vanilla biscuits, or graham crackers.

I first published this Carlota de Limón recipe in 2018, and over the years it has become one of the desserts readers tell me they make again and again. It’s simple enough for beginners, yet always impressive enough for birthdays, holidays, potlucks, and summer cookouts.

A collage showing how to a make the creamy mixture in a blender.

🥣 Instructions

To a blender (or a large bowl), add sweetened condensed milk, fresh lime juice, and evaporated milk.
Blend until smooth and creamy.
Taste the cream mixture for good measure. It should taste like a creamy lime pie.

I’m using the juice of about 10 key limes. If you are using regular, fresh limes, juice about 5-6. Be sure to remove any lime seeds that made it through the juicer holes.

Use a spatula to scrape every bit of sweetened condensed milk from the can.

Along with the evaporated milk, that’s what gives this carlota de limón recipe its creamy consistency.

For a Creamier Texture

To create a more cake-like texture, you can add cream cheese for more richness. Or spread a thin layer of whipped cream on top.

A collage showing how to layer the cookies and creamy mixture in a baking dish.

Next, grab a large baking dish or casserole dish. Add about ¼ cup of the creamy lime mixture, spreading it evenly using the back of a spoon.
Then, add a layer of Maria cookies over the lime mixture, and pour a little bit more of the lime mixture on top, enough to cover the cookies.
Continue layering the cookies and lime cream until you run out of ingredients.

Mexican recipes don’t come any easier than this! And a great way to use up galletas maria.

You might need to break the whole cookies to cover the entire surface of the baking dish. Create layer after layer until there are no ingredients. I used almost 2 full sleeves.

Carlota de Limon in baking dish topped with lime zest and lime slices.

The final layer should be the lime cream mixture so you have a smooth surface to decorate.
Cover the dish with plastic wrap and place in the refrigerator for at least 5 hours to allow the cookies to absorb the lime mixture.
For the best texture, chill overnight if possible.

Garnish the final layer with thin slices of lime and lime zest. Or, consider using a springform pan to show off the layers. Another way to show off the layers is to assemble it in a trifle dish.

Since you can make the “pastel carlota” ahead of time, consider making it for your next dinner party.

A slice of Carlota de Limon served on a white plate next to the cake.

🙋🏻‍♀️ Frequently Asked Questions

Why didn’t my Carlota de Limón set?

The most common reason is not chilling it long enough. Refrigerate the dessert for at least 5 hours, but overnight is even better. As it chills, the María cookies soften and absorb the creamy lime mixture, creating the cake-like texture Carlota is known for.

What can I substitute for María cookies?

If you can’t find Galletas María, you can use: Graham crackers, Vanilla wafers, Butter cookies, or Tea biscuits. The texture will be slightly different, but the dessert will still be delicious.

Can I freeze Carlota de Limón?

Yes. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Some people even enjoy it partially frozen for an ice cream cake-like texture.

Can I use regular limes instead of key limes?

Yes. Key limes have a slightly sweeter, floral flavor, but regular Persian limes work beautifully. Use about 5 to 6 regular limes to replace 10 key limes.

Can I add cream cheese?

Yes. For a richer, thicker filling, blend softened cream cheese into the lime mixture before assembling the dessert.

🍴 Serving

To serve, slice the cake into small squares. Serve cold. If you want to take it up a notch, serve with a drizzle of dulce de leche or fresh fruit like mangos.

Very important! Do not take the Mexican lemon cake out of the fridge just ready to serve.

Storing Instructions

When storing, simply cover the baking dish with plastic wrap and store in the fridge for up to five days.

A slice of layered Carlota de Limon dessert topped with a lime wheel sits on a white plate next to a fork. Some crumbs and green zest are visible on the dessert and plate.

🍰 More Mexican Desserts

This easy no-bake Mexican dessert is creamy, refreshing, and perfect for summer celebrations, family gatherings, and anytime you want a taste of Mexico.