I love this Carlota of Lemon. I make it when I want a bright, cool dessert that is easy and homey. I also serve it with a light side like the 20-minute green goddess pasta salad for a fresh meal.
My dad James taught me to keep simple foods simple, and Mom Eva always asked for extra lime. Sister Jennifer asked for seconds every time I made this cake.
Your Ingredients List
- 1 (12-ounces) can evaporated milk
- 1 (14-ounces) can sweetened condensed milk
- Juice of 6 limes ((about 3/4 cup of lime juice))
- 2 (6-ounces) packages Maria cookies ((you can use graham crackers also))
- 1 cup (240 ml) cold heavy cream or heavy whipping cream
- 2 tablespoons granulated sugar ((or to taste))
- 1/2 teaspoon pure vanilla extract
- Lime zest, lime slices, berries, Maria cookie crumbs
My Go-To Equipment
I use a medium bowl, a whisk, an electric mixer, and a 9×13 inch baking dish. For serving, a spatula and a small grater for lime zest work well. When I need a quick sauce to pair, I look up simple dip ideas like aioli homemade sauce recipes for savory sides.
The Simple Steps to Follow
- Whip the cold heavy cream with sugar and vanilla until soft peaks form.
- Mix evaporated milk and sweetened condensed milk in a bowl.
- Stir in the lime juice until the milk mix thickens slightly.
- Fold one third of the whipped cream into the lime mixture.
- Layer Maria cookies in the bottom of the dish.
- Spread a layer of the lime cream over the cookies.
- Repeat layers until you finish with cream on top.
- Chill the cake in the fridge for at least four hours or overnight.
- Garnish with lime zest, lime slices, berries, and cookie crumbs before serving.
Healthy Twists on a Classic
I use light cream or reduce sugar to make the cake a bit lighter. Add extra berries for color and fiber. Swap some cookies for whole grain crackers for a firmer, nuttier bite.
Serving Suggestions From My Table
I serve thin slices with fresh berries and a small spoon of whipped cream. For a fall table, I sometimes pair the cake with an easy baked treat like apple brownies easy fall dessert to keep everyone happy.
Getting It Just Right
Use fresh lime juice for the best bright taste. Do not skip chilling time; the cookies soften and the cake sets only after a few hours. Taste the cream mix and add a bit more sugar if you like it sweeter.
How to Store Leftovers
Cover the dish tightly with plastic wrap and keep in the fridge for up to 4 days. The cake is best cold and slightly firm. Do not freeze, or the texture of the cookies will change too much.
Enjoy Every Moment
Serve this cake for family times and casual dinners. I watch smiles at the first cool bite and I always save a slice for myself.
A Few Common Questions
How long should I chill the Carlota of Lemon?
I recommend chilling the Carlota of Lemon at least four hours, but overnight makes it taste best.
Can I use graham crackers instead of Maria cookies in the Carlota of Lemon?
Yes, you can use graham crackers instead of Maria cookies in this Carlota of Lemon; the texture will be slightly different but still lovely.
How can I make the lime flavor stronger in the Carlota of Lemon?
You can make the lime flavor stronger by adding a teaspoon of lime zest to the cream mix for the Carlota of Lemon.
Print
Carlota of Lemon (Mexican Icebox Cake)
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A bright and cool dessert that’s easy to make, perfect for family gatherings.
Ingredients
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- Juice of 6 limes (about 3/4 cup)
- 2 (6-ounce) packages Maria cookies (or graham crackers)
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons granulated sugar (or to taste)
- 1/2 teaspoon pure vanilla extract
- Lime zest, lime slices, berries, and Maria cookie crumbs for garnish
Instructions
- Whip the cold heavy cream with sugar and vanilla until soft peaks form.
- Mix evaporated milk and sweetened condensed milk in a bowl.
- Stir in the lime juice until the milk mixture thickens slightly.
- Fold one third of the whipped cream into the lime mixture.
- Layer Maria cookies in the bottom of the baking dish.
- Spread a layer of lime cream over the cookies.
- Repeat layers until you finish with cream on top.
- Chill the cake in the fridge for at least four hours or overnight.
- Garnish with lime zest, lime slices, berries, and cookie crumbs before serving.
Notes
For a lighter version, use light cream or reduce sugar. Add extra berries for more color and fiber. Serve with whipped cream for a delightful touch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Lemon dessert, Mexican dessert, icebox cake, easy dessert, summer dessert