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A slice of Carlota de Limón being lifted on a silver cake server, revealing beautiful distinct layers of golden Maria cookies alternating with creamy lime filling, topped with swirled whipped cream rosettes, lime zest, and a fresh lime wheel, with sliced limes scattered on a white marble surface, an additional slice and a cup of coffee softly blurred in the background.

Carlota de Limón

A classic, refreshing Mexican no-bake icebox cake featuring alternating layers of crisp Marias cookies and a velvety, tart cream made from fresh lime juice and sweet condensed milk.
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Prep Time 15 minutes
Chilling Time 6 hours
Total Time 15 minutes
Servings: 10 people
Course: Dessert
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can sweetened condensed milk 14-ounce standard size for a rich texture base
  • 1 can evaporated milk 12-ounce standard size to balance the filling liquids
  • ½ cup fresh lime juice Freshly squeezed to trigger the natural thickening reaction
  • 1 pack Marias cookies Traditional Mexican crisp round biscuits
  • 1 cup heavy whipping cream Whipped into stiff peaks for top surface decoration
  • 1 tablespoon lime zest Finely grated for a bright final visual presentation
  • 1 whole fresh lime Cut into thin wheels or wedges for garnish

Equipment

  • 1 Springform pan 9-inch size lined with parchment paper for clean removal
  • 1 High-speed blender Thickens the lime and milk mixture efficiently
  • 1 Silicone spatula Perfect for spreading the filling layers completely smooth
  • 1 Piping bag Fitted with a star tip for the whipped cream garnish

Method
 

  1. Pour the sweetened condensed milk and evaporated milk into the blender carafe before adding your fresh lime juice.
  2. Process on high speed for one full minute until the mixture chemical reaction yields a thick cream texture.
  3. Line your springform pan with parchment paper and spread a thin sheen of lime cream across the bottom base.
  4. Arrange the Marias cookies in a tight, overlapping circular pattern to establish your foundational biscuit row cleanly.
  5. Spoon another thick layer of the lime cream over the biscuits, spreading flat to coat every surface evenly.
  6. Repeat the cookie and cream layering pattern sequentially until your pan is filled, ending with a cream top.
  7. Place the pan in the refrigerator for six hours until the entire icebox structure is firmly set.
  8. Pipe large whipped cream swirls around the top perimeter and decorate with fresh lime wheels and fine zest before slicing.

Notes

Using a parchment-lined springform pan allows you to remove the outer ring cleanly after chilling, revealing the gorgeous layered cookie design along the sides of the cake.