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MexicanAuthentic Cuisine

Carlota de Limón

Serves 4 to 6 Dessert vegetarian, Desserts

Carlota de Limón

In the heart of Mexican homes, Carlota de Limón holds a cherished spot in the family refrigerator. This dessert, beloved for its simplicity and refreshingly tart flavor, is a staple that brings everyone to the table. Often prepared for casual family meals, it evokes memories of childhood and the comforting embrace of home-cooked meals. Its presence in the kitchen is a gentle reminder of everyday moments shared with loved ones.

Carlota de Limón combines creamy and crisp textures with tangy lime juice balancing the sweetness of condensed milk, as María cookies soften and absorb citrus essence, finished with lime zest for a vibrant flavor burst, making any day memorable.

Ingredients

  • 2 packetsMaría cookies
  • 1 can (397 g)sweetened condensed milk
  • 1 can (354 ml)evaporated milk
  • 2/3 cuplime juice — about 6 limes
  • 1 tbsplime zest
  • 1 cupheavy cream — optional, for a softer set

Method

  1. In a blender, combine 1 can (397 g) sweetened condensed milk, 1 can (354 ml) evaporated milk, 2/3 cup lime juice, and 1 tablespoon lime zest. Blend on medium speed until the mixture becomes thick and creamy, which should take about 2 to 3 minutes. You will notice the cream visibly thickening and the lime zest evenly distributed throughout the mixture.
  2. Take a rectangular or square dish, approximately 9x9 inches, and line the bottom with María cookies. Arrange them edge to edge with no gaps, covering the entire base of the dish. If necessary, break some cookies to fit the edges snugly.
  3. Pour a layer of the creamy lime mixture over the cookies, using a spatula to spread it evenly. Ensure the cookies are fully covered with the cream, as this will help them soften and absorb the flavors.
  4. Add another layer of María cookies over the cream, aligning them as you did before. Continue to alternate layers of cream and cookies, ensuring each layer of cookies is fully covered by cream. Finish with a final layer of the lime cream on top, smoothing it out for an even finish.
  5. Cover the dish with plastic wrap or a lid and place it in the refrigerator. Chill for at least six hours, or preferably overnight. This chilling time allows the cookies to soften and meld with the cream, transforming into a cake-like texture.
  6. Once chilled, remove the Carlota de Limón from the refrigerator. Cut into squares directly from the dish, ensuring each piece holds its shape. Serve the dessert very cold, enjoying the refreshing lime aroma and the soft, cake-like texture of the cookies.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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