Carlota de Limón + VIDEO

Carlota de Limón is a Mexican icebox cake made with a creamy lime mixture. Delicious, sweet, and no baking involved. It’s a perfect dessert for any time of the year. Watch the VIDEO or follow along the step-by-step pictures below.

One time, as a kid, I came home from school. It had been a rough day, and all I wanted to do was veg in front of the TV. My grandma noticed my mood and said, “I was going to wait until after dinner, but maybe this will cheer you up.” She handed me a slice of Carlota de Limón. My grandma was the BEST!

It’s a very easy recipe. You need a lot of lime juice. In Mexico, we primarily use key limes for both savory and sweet recipes. I’m using 10 key limes. If you are using regular limes, juice about 5-6.

To a blender, add evaporated milk. This ingredient will give it a creamy texture. In the States, this is a cake. In Mexico, some people will refer to it as a “pay” or “pie.” I call GOOD!

Now time for sweetened condensed milk. Get a spoon and make sure you scrape out everything inside. Good til the last drop!

Add the lime juice. Be sure to remove any seeds that made it through the juicer holes. Those little suckers are sneaky. Even when you think there are no seeds, there’s always one.

Blend to mix well.

Taste this mixture. It should taste like key lime pie.

Next, get a large Pyrex plate. If you are making this for a fancy dinner, you can use a fancy serving plate or trifle dish. Add about ¼ cup of the lime mixture and spread evenly.

Carlota de Limón is traditionally made with Galletas Marías. I’ve been in remote towns in Upstate New York and still been able to find them in the Hispanic or Latino section. If you can’t find them, you can substitute with butter cookies or graham crackers.

Add a layer of Maria cookies on the plate over the lime mixture.

Pour more lime mixture. Enough to cover the cookies. Use your spatula to help guide out the mixture from the blender and spread evenly.

Add another layer of Maria cookies. You might need to break the cookies to cover the entire surface of the Pyrex plate.

More lime mixture. There is no baking involved in making this Mexican dessert. Perfect for entertaining!

This is another layer of Maria cookies. Create layer after layer until there are no ingredients. I used almost 2 full sleeves.

The final layer should be that of the lime mixture. That way, you can decorate the top. Cover with plastic wrap, then refrigerate for 5 hours. You want everything to set, and the cookies to really absorb the yummy lime mixture.

Carlota de Limón is not heavy, but deliciously light and slightly sour. Some people will add berries to make it look fancy. I decorated it with thin slices of lime and lime zest.

Look at those layers! The longer the Carlota de Limón sits in the fridge, the better the cookies will absorb the lime mixture.

The Origins behind Carlota de Limón is a mystery!

Some say it was an alternation of the “charlotte russe” invented by the French chef, Marie-Antoine Carême, who named it after the wife of Zar Nicolai I.

While others say it was named after Charlotte, the wife of King George III of England and not French at all. Read more here.

Whoever the real inventor is, they left us with a recipe fit for a king.

Hope you enjoy this classic Mexican dessert!

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