What is Carlota de Limón made of?

Carlota de Limón is traditionally made with Maria cookies , lime juice , sweetened condensed milk , and evaporated milk . The lime juice thickens the creamy mixture while the cookies absorb the filling, creating soft layers similar to sponge cake. Some variations also include lime zest, vanilla, or whipped topping for added flavor and texture.

Can I make Carlota de Limón ahead of time?

Yes, in fact, you should ! Carlota de Limón is best when made at least 4 hours in advance , though overnight chilling gives the best texture. As it sits, the cookies soften and the lime cream firms up. You can prepare it up to three days ahead and store it covered in the fridge until ready to serve.

How long does Carlota de Limón last in the fridge?

Stored properly in an airtight container, Carlota de Limón stays fresh in the refrigerator for 3 to 4 days . The flavor often improves over time, but after a few days, the texture can become overly soft. Always keep it well-covered to maintain its taste and to prevent it from absorbing fridge odors.

Can I freeze Carlota de Limón?

Technically, yes—you can freeze it for up to one month , but it’s not ideal. Freezing can slightly alter the texture of the creamy filling and cause the cookies to become soggy upon thawing. If you do freeze it, wrap it tightly and thaw it in the refrigerator overnight. For best results, enjoy Carlota fresh from the fridge.

Carlota de Limón (Mexican Icebox Cake): Easy, Creamy, No-Bake Delight

Name: Carlota de Limón (Mexican Icebox Cake)
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 can sweetened condensed milk; 1 can evaporated milk; 1/2 cup fresh lime juice (about 4–5 limes); 1 tsp lime zest (optional); 1 tsp vanilla extract (optional); 1–2 sleeves Maria cookies

Carlota de Limón (Mexican Icebox Cake): Easy, Creamy, No-Bake Delight

Carlota de Limón (Mexican Icebox Cake) is a no-bake dessert made with Maria cookies, sweetened condensed milk, evaporated milk, and lime juice. Creamy, citrusy, and effortless.

Author: Hana Martin
Prep Time: 10 minutes
Total Time: 10 minutes (plus chilling)
Yield: 8 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: Mexican
Diet: Vegetarian

Ingredients

Scale

1 can sweetened condensed milk
1 can evaporated milk
1/2 cup fresh lime juice (about 4–5 limes)
1 tsp lime zest (optional)
1 tsp vanilla extract (optional)
1–2 sleeves Maria cookies

Instructions

1. Blend condensed milk, evaporated milk, and lime juice until thick.

2. Add optional lime zest and vanilla; blend briefly.

3. Place a single layer of Maria cookies in your dish.

4. Pour a layer of lime mixture over cookies.

5. Repeat layers, ending with lime cream on top.

6. Cover and refrigerate at least 4 hours or overnight.

7. Garnish with lime zest before serving.

Notes

Substitute Maria cookies with graham crackers or digestive biscuits.
Use coconut condensed milk for a dairy-free version.
Store covered in the fridge for up to 4 days.
Best served chilled and garnished with zest or fruit.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 24g
Sodium: 95mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 5g
Cholesterol: 25mg

Keywords: Carlota de Limón, Mexican Icebox Cake, Lime Dessert, No-Bake Cake, Maria Cookies

Find it online: https://www.hanaeats.com/carlota-de-limon-recipe/