Carlota de Limon Recipe – Mexican Special
Carlota de Limon is a popular Mexican dessert that’s both refreshing and easy to prepare. Made with layers of Maria cookies soaked in lime juice and a creamy, tangy lime filling, this no-bake dessert is perfect for hot days. It combines the zestiness of lime with the smoothness of the filling and the soft texture of the cookies, making it a delightful treat that’s both sweet and tart. The dessert is typically chilled for a few hours, allowing the flavors to meld and the layers to set, resulting in a deliciously light and satisfying dessert.
- Prep Time15 min
- Cook Time2 hr
- Total Time2 hr 15 min
Carlota de Limon Recipe Ingredients:
- 2 cups Heavy cream
- 1 can (397g) Sweetened condensed milk
- 1/2 cup Fresh lime juice (about 3-4 limes)
- 1 package (about 250g) Maria cookies (or any plain, sweet biscuits)
- 1/2 cup Whole milk (for soaking cookies)
- Lime zest (optional, for garnish)
Prepare the lime filling:
In a mixing bowl, combine the heavy cream and sweetened condensed milk.
Use a hand mixer or whisk to beat until the mixture is smooth and creamy.
Add lime juice:
Pour in the fresh lime juice and continue mixing until everything is well combined.
Soak the cookies:
In a shallow dish, pour the whole milk.
Quickly dip each Maria cookie into the milk for about 1-2 seconds, making sure they get soaked but don’t become soggy.
Layer the dessert:
In a rectangular or round dish, place a layer of the soaked cookies at the bottom.
Then spread a layer of the lime filling over the cookies. Repeat the process, alternating between cookies and the lime filling, until all ingredients are used.
Chill:
Once you’ve finished layering, cover the dish and refrigerate for at least 3 hours or overnight to allow the dessert to set.
Serve:
Before serving, garnish with some lime zest (optional) for extra flavor and decoration.
Recipe Notes:
You can substitute the Maria cookies with graham crackers if you can’t find them.
For a richer taste, you can use whipped cream instead of heavy cream, but the texture may vary slightly.
Make sure not to soak the cookies for too long as they may fall apart. A quick dip is enough.
This dessert is best served chilled and will keep well in the fridge for 2-3 days.
