Carlota de Limón (Lime Icebox Cake)

This Carlota de Limón no-bake lime icebox cake has sweet and tangy layers of creamy lime filling in between crispy Maria cookies. This irresistible and easy traditional Mexican dessert recipe is made with only 5 ingredients and always turns out perfect!
No-bake desserts are easy to make and always refreshing. Check out this creamy and delicious Mexican dessert Fresas con Crema (strawberries and cream)!

✔️ Carlota de Limon

This simple and decadent lime icebox cake was one of the delicious desserts my grandma used to make all the time. Although lime Carlota is a popular Mexican treat, this retro cake could be considered a Spanish dessert as it’s well known all over Latin America.

Similar in flavor to key lime pie, this easy dessert has the most wonderful texture that combines crisp layers of cookies with rich, creamy filling. The balance of sweet from the condensed milk and the tartness from the lime juice and lime zest makes this the perfect dessert to share any time of the year, especially during warmer months.

🔎 What is Carlota de Limón

Carlota de Limón aka postre de limón or pastel carlota is a no-bake cake recipe made with layers of Maria biscuits or galletas Maria layered with a tart and smooth lime cream mixture made with sweetened condensed milk, evaporated milk and lime juice. This easy dessert is served chilled decorated with whipped cream.

✔️ Receta de Carlota de Limón History

This easy no-bake dessert has French roots and is similar to a Charlotte Russe trifle, which was created by French chef Marie–Antoine Carême who made this easy dessert with layers of lady fingers and Bavarian cream.

Throughout the years, many versions of this classic Mexican dessert have emerged and ingredients like cream cheese have been added however, the simplicity of the original recipe and its ingredients still remains.

✔️ Mexican Recipes Loved By All

Like many fabulous Mexican recipes, this dessert has become popular in many Latin American countries. My grandma and I used to make this delicioso postre (delicious dessert) when I was still a little girl.

✔️ Carlota de Limón Recipe Ingredients

• Evaporated Milk: This is a shelf-stable, concentrated unsweetened milk sold in cans. Evaporated milk or leche evaporada is made by evaporating (removing) water from fresh cow’s milk.
• Sweetened Condensed Milk: Canned sweetened condensed milk aka leche condensada is thick, rich, smooth and very versatile. Find it in the baking section of any supermarket.
• Fresh limes: You need fresh lime juice and zest. Key limes are often used to make this dessert.
• Maria Cookies: These digestive cookies or biscuits are very popular all over the world, especially in Latin America. They are not overly sweet and have hints of vanilla flavor. If you can’t find them in your local grocery stores, you can use graham crackers or vanilla biscuits.
• Whipped Cream: Homemade whipped cream is used to decorate the top of this simple recipe. You can use store-bought whipped cream also.

🔎 How To Make Carlota de Limón

You can find detailed instructions in the recipe card below.

• 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.

🔎 What Does Carlota de Limón Taste Like?

This creamy, rich and delicious Mexican dessert tastes very much like key lime pie or Spanish pay de limón. 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.

✔️ Make Ahead and Storage

Make Ahead: This is the perfect dessert or summer treat to make ahead. Remember that you will need at least 4 hours of refrigeration before you can serve this cake. During this time, the icebox cake melds together and becomes more of a cake than a cookie building project!

You can make this recipe the day before you are planning on serving it.

Storage: Keep this lime carlota covered with plastic wrap 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.

Take A Look At These Other Easy Dessert Recipes:

• Spanish Flan
• Arroz con Leche
• Lemon Blueberry Cake
• Lemon Brownies

Carlota de Limón (Mexican Icebox Cake)

5 from 5 reviews

Kathy McDaniel

This Carlota de Limón no-bake lime icebox cake has sweet and tangy layers of creamy lime filling in between crispy Maria cookies.

Print Pin Text

Prep 15 minutes mins

Cook 0 minutes mins

Chilling 4 hours hrs

Total 4 hours hrs 15 minutes mins

Makes 8 servings

Ingredients 

1x2x3x

• ▢ 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:

1. 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.
2. Add the evaporated milk, condensed milk and lime juice to a blender. Cover and process at medium speed until well blended.
3. Spoon about 2-3 tablespoons of the lime cream mixture into the prepared pan.
4. 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.
5. 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:

1. 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:

1. 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.

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

Calories: 338 kcal, Carbohydrates: 36 g, Protein: 8 g, Fat: 19 g, Saturated Fat: 12 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Cholesterol: 63 mg, Sodium: 121 mg, Potassium: 344 mg, Fiber: 1 g, Sugar: 35 g, Vitamin A: 673 IU, Vitamin C: 2 mg, Calcium: 272 mg, Iron: 1 mg

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