This nostalgic Mexican dessert comes together with just a handful of ingredients and no oven required. As the cake chills, the cookies soften into delicate cake-like layers that melt into the creamy lime filling.
Whether you know it as Carlota de Limón, pastel de limón, or Mexican lime icebox cake, this simple dessert is perfect for summer gatherings, holidays, potlucks, or anytime you need an easy make-ahead treat.
⭐️ Carlota de Limón: recipe at a glance
- Quick and Easy: This no-bake Mexican dessert comes together with just a few simple ingredients and minimal prep.
- No Oven Needed: Perfect for warm weather, holidays, parties, or anytime you want an easy dessert without baking.
- Flavor: Sweet, creamy, bright, and citrusy with the perfect balance of tangy lime flavor and rich creaminess.
- Texture: As the cake chills, the Maria cookies soften into delicate cake-like layers while still holding their structure.
- Make-Ahead Friendly: Carlota de Limón tastes even better after chilling, making it an ideal dessert for entertaining.
- Budget-Friendly: Made with inexpensive pantry staples like canned milk, cookies, and fresh limes.
- Dietary: Vegetarian, egg-free, nut-free. Gluten-free adaptable with gluten-free cookies.
🔎 What Is Carlota de Limón?
Carlota de Limón is a classic Mexican no-bake dessert made by layering Maria cookies with a creamy lime filling made from sweetened condensed milk, evaporated milk, and fresh lime juice. As the dessert chills, the cookies soften into tender cake-like layers.
Often compared to a lime icebox cake or an easy no-bake key lime pie, Carlota is beloved for its refreshing flavor, creamy texture, and simplicity.
✔️ Ingredients, Substitutions & Swaps
For the complete list of ingredients and exact quantities, check the printable recipe card below.
- Maria Cookies: Traditional Carlota de Limón is made with Maria cookies, which soften beautifully as the dessert chills. If needed, graham crackers can be used as a substitute, although the flavor and texture will be slightly different.
- Fresh Lime Juice: Fresh lime juice provides the best flavor and helps naturally thicken the filling. Persian limes are commonly used, but key limes can also be used for a brighter, tangier flavor.
- Sweetened Condensed Milk: Adds sweetness and creates the rich, creamy texture that makes this dessert so irresistible.
- Evaporated Milk: Balances the sweetness while adding richness without making the dessert overly heavy.
- Whipped Cream: Homemade whipped cream adds a light, airy finish, although store-bought whipped topping can be used for convenience.
Cream Cheese Variation: Some versions of Carlota de Limón include cream cheese for a thicker filling. This traditional version keeps things simple and light with evaporated milk and sweetened condensed milk.
🔎 How To Make Carlota de Limón
Scroll down to the printable recipe card for exact instructions.
- Prep: Line the bottom and the sides of a springform pan with parchment paper making sure the parchment paper extends about 1/4-inch higher than the sides of the pan.
- Make Lime Cream: Add the the evaporated milk, condensed milk and lime juice into a blender. Blend until it reaches a creamy consistency.
- Layer the cake: Spread some of the lime cream mixture into the prepared pan to cover the bottom evenly. Top with a layer of Maria cookies. Break up the cookies into smaller pieces to cover open areas. Spread some of the lime cream mixture, then top it with a layer of cookies. Continue layering until there are no more ingredients left. The last layer or top layer should be the creamy lime mixture.
- Refrigerate: Cover and refrigerate for at least 4 hours or overnight. Decorate with whipped cream and lime slices.
🔪 Carlota de Limón Recipe Tips
- Use fresh lime juice for the best flavor and proper thickening.
- Chill overnight if possible. The cookies soften beautifully and the layers become more cohesive (like a cake)
- Don’t oversaturate the cookies. They should soften from the filling, not become soggy.
- Line the pan with parchment paper for easier slicing and serving.
- Allow enough chilling time before serving so the dessert sets properly.
🤔 Frequently Asked Questions
What are Maria cookies?
Maria cookies are lightly sweet, crisp vanilla-flavored cookies popular throughout Latin America and Europe. They soften beautifully in layered desserts like Carlota de Limón.
Is Carlota de Limón the same as key lime pie?
Not exactly. While both desserts share a creamy lime filling, Carlota de Limón is a Mexican no-bake dessert layered with Maria cookies instead of a baked graham cracker crust.
Can I make Carlota de Limón ahead of time?
Yes! In fact, Carlota de Limón tastes even better after several hours in the refrigerator because the cookies soften and the flavors meld together beautifully.
Can I freeze Carlota de Limón?
Yes. Wrap the dessert tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Why didn’t my Carlota de Limón set properly?
This usually happens when the dessert hasn’t chilled long enough or when too much liquid was added to the filling. Fresh lime juice also helps the filling thicken properly, so avoid bottled lime juice when possible.
What Does Carlota de Limón Taste Like?
This creamy, rich and delicious Mexican dessert tastes very much like key lime pie. This refreshing popular dessert has the perfect balance of sweet and tart flavors. Since this ice box cake is served chilled, it develops a creamy texture that reminds me of soft serve ice cream
Hosting this year?
Which Thanksgiving Are You Hosting?
I wrote four complete menus so you can plan only the dinner you can actually pull off. Each one has its own shopping list, oven schedule and hour-by-hour plan.
✓
Cooking for 2–4
Menu 1 · Turkey breast, one oven, planned leftovers
✓
A classic dinner for 8–12
Menu 2 · Brined turkey, half the work done Wednesday
✓
A big crowd, 12–16
Menu 3 · Ham and slow cooker turkey; guests bring the rest
✓
Vegetarian guests
Menu 4 · Stuffed acorn squash with mushroom gravy
Free 40-page printable, with a thawing chart, a “What can I bring?” sheet and my fixes for when things go sideways.
✔️ Make Ahead, Storing and Freezing
- Make Ahead: This is the perfect dessert or summer treat to make ahead. It can be made 1-2 days ahead of time. Keep in mind that you need a minimum of 4 hours for this dessert to chill and set properly.
- Storage: Keep leftover cake covered, in the refrigerator for 2-3 days.
- Freezing: This Mexican lime icebox cake can be stored in the freezer only if you plan on eating it as a frozen dessert. When ready to serve it, remove it from the freezer and let it soften for about 5-10 minutes so it becomes melt in your mouth delicious instead of hard as a rock! When completely thawed out, this dessert becomes a bit wet so I recommend that once you place it in the freezer, you keep it there.
💛 Conscious Bites
Your priorities, your recipe. Learn about Intentional Cooking.
Time & Convenience: No-bake desserts like Carlota de Limón are a great reminder that homemade desserts don’t need to be complicated to feel special. A few pantry staples and a little chill time create something memorable.
Culture & Tradition: Carlota de Limón is one of those beloved desserts found across many Latin American homes, often passed down through generations and shared during celebrations, birthdays, and warm summer gatherings. That’s your conversation starter!
Finances: Made with affordable ingredients like canned milk, cookies, and fresh citrus, this dessert proves that comforting homemade treats don’t need to be expensive.
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🛒 Essentials you’ll adore for this recipe
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Fat Daddio’s Springform Pan 6×3
Perfect for cheesecakes, icebox cakes, and layered desserts, this Fat Daddio’s Springform Pan features durable anodized aluminum construction for even cooling and easy release. The deep 3-inch design makes it especially great for taller desserts like Carlota de Limón, while the removable bottom helps create clean, beautiful slices every time.
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Marias Cookies
A staple in many Latin kitchens, Maria Cookies are lightly sweet with the perfect delicate crunch. They’re delicious served as a simple snack alongside coffee or tea and are especially loved in layered desserts like Carlota de Limón, where they soften into tender cake-like layers. Growing up, we even enjoyed them spread with butter and…
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KitchenAid Stand Mixer
A 5-quart tilt-head stand mixer that’s reliable and built to last. Ten speeds and a stainless steel bowl handle everything from whipping cream and cake batter to kneading bread dough, and the flat beater, dough hook and wire whip are included.
Carlota de Limón (Mexican Icebox Cake)
Ingredients
- 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)
Whipped Cream for decorating the top:
- 1 cup (240 ml) cold heavy cream or heavy whipping cream
- 2 tablespoons granulated sugar, (or to taste)
- 1/2 teaspoon pure vanilla extract
To garnish: (optional)
- Lime zest, lime slices, berries, Maria cookie crumbs
Instructions
Make the Icebox Cake:
- Prepare your pan. Line the bottom and the sides of a 6 x 3 inch springform pan with parchment paper making sure the parchment paper extends about 1/4-inch higher than the sides of the pan.
- Add the evaporated milk, condensed milk and lime juice to a blender. Cover and process at medium speed until well blended.
- Spoon about 2-3 tablespoons of the lime cream mixture into the prepared pan.
- Spread evenly to cover the bottom of the pan. Top with a layer of cookies. Break up the cookies into smaller pieces to cover open areas.
- Add some of the lime cream mixture (about 1/2 cup), smooth the cream with a small spatula, then top it with a layer of cookies. Continue layering until there are no more ingredients left, ending with the creamy lime mixture. Cover and refrigerate for at least 4 hours or overnight.
Prepare the Whipped Cream:
- Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Pour heavy cream, sugar and vanilla into the cold bowl and whisk on high speed until stiff peaks form. Refrigerate until ready to use.
Finish the cake:
- Carefully remove the icebox cake from the pan and place it on a cake stand or platter. Decorate the cake with whipped cream. Garnish and serve.
Chef’s Notes
- Remove the cake from the pan using the overhang parchment paper on the sides.
- You can substitute galletas marías with layers of vanilla wafers, vanilla biscuits or graham crackers.
- This easy recipe can be made with key limes when in season.
- If you don’t have a springform pan, you can use a baking dish or casserole.
- Refrigerate for at least 4 hours before serving. Overnight is better!
Nutrition
This post was updated to provide the reader with better, more concise information. The recipe remains the same
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