Lemon Icebox Cake with a Mexican Twist (Carlota de Limón)

Lemon Icebox Cake with a Mexican Twist (Carlota de Limón)

Lime Icebox Cake: A Summertime Delight

This easy-peasy Mexican Lime Icebox Cake (also known as Carlota de Limón) is the creamy, tangy, and refreshing dessert you need for those sweltering summer days. It's as simple as pie—or should we say, icebox cake—and requires no baking whatsoever!

Reminiscing the PastMaking this dessert brings back sweet memories of my initial foray into the kitchen with my grandma. If you're a fan of Key lime pie, you're gonna absolutely love this recipe!

Take a peek at the dessert-making process here. (Note: this was shot before the controversy surrounding Goya CEO Robert Unanue's comments—we neither endorse nor condemn any specific brands, including Goya. Find alternative Maria cookie brands at your local grocery store!)

The Essentials: You'll need the following equipment to whip up this delectable dessert:

• A baking dish
• A silicone spatula
• A juicer or hand-held citrus press

On the hunt for the perfect baking dish? Give the Anchor Hocking 8-Inch Square Glass Baking Dish with Airtight Lid a try. It won't break the bank at $13.62.

Difficulty: Dessert-making novices, rejoice—this recipe is hassle-free, and you'll be impressing your loved ones in no time!

Ingredients (7)

• 3/4 cup freshly-squeezed lime juice (about 5-6 medium limes)
• 1 can evaporated milk
• 1 can condensed milk
• 1/2 teaspoon vanilla extract
• Maria cookies (2 packs or more depending on the shape & size of your baking dish)
• Lime zest
• Extra virgin olive oil for drizzle (optional; we recommend Arbequina)

Instructions

1. Strain lime juice through a fine-mesh sieve and transfer to a blender. Add evaporated and condensed milks and vanilla extract.
2. Blend until you achieve a smooth mixture. Be mindful not to over-blend or you'll end up with too many air bubbles.
3. Evenly cover the bottom of your baking dish with a thin layer of the mixture. (Use a silicone spatula or tilting the pan to distribute evenly.)
4. Lay a single layer of Maria cookies on top of the layer.
5. Pour a bit of the liquid mixture over the cookies to coat them evenly. Use your spatula to smooth out the layer.
6. Continue layering, alternating between the cookies and the liquid mixture, until you've used it all up. Finish on a layer of the liquid mixture.
7. Cover and refrigerate for at least 3 hours, or ideally, leave it overnight.
8. Zest lime over the top layer and portion onto plates. We love finishing ours with a drizzle of olive oil.

Looking for More Dessert Inspiration?

Want even more tantalizing recipes to attempt? Look no further! Here are a few extras to keep you busy:

• Chocolate Icebox Cake with Mascarpone and Blackberries
• Our basic guide to crafting your own icebox cakes

Enrichment Data:

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Mexican Lime Icebox Cake (Carlota de Limón)

Carlota de Limón, or Mexican Key Lime Icebox Cake, is a mouthwatering and invigorating dessert perfect for warm weather. Making this dessert is as simple as mixing a few ingredients together and letting it chill before chowing down. Let's dive in!

Ingredients

• 2 (14 oz) cans of sweetened condensed milk
• ½ cup sour cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (optional)
• 1 1/2 cups graham cracker crumbs (for the crust)
• 1/4 cup granulated sugar (for the crust)
• 1/2 cup unsalted butter, melted (for the crust)
• Key lime juice: about 2-3 tablespoons (depending on desired tartness)
• Zest of lime (for garnish)

Tips for Equipment

• Baking dish: Use a 9x13-inch rectangular pan for the most traditional shape.
• Hand mixer or whisk: For mixing the condensed milk and sour cream mixture.
• Refrigerator space: Ensure you have enough space for chilling the cake.

Instructions

1. Crust Preparation
2. In a medium bowl, mix graham cracker crumbs and granulated sugar.
3. Pour in melted butter and mix until well combined.
4. Press the mixture into the bottom of a 9x13-inch baking dish.
5. Refrigerate the crust for at least 10 minutes.
6. Filling Preparation
7. In a large bowl, whisk together sweetened condensed milk, sour cream, powdered sugar, vanilla extract (if using), and key lime juice until well combined.
8. Assembly
9. Pour the filling over the chilled crust.
10. Refrigerate the cake for at least 4 hours or overnight.
11. Serving
12. Decorate with lime zest before serving.
13. You can serve the cake chilled, straight from the refrigerator.

Variations

• Lime Flavor Enhancement: Use a bit more lime juice if you prefer a stronger lime flavor.
• No Bake Cheesecake Variation: Add cream cheese softened to room temperature to the condensed milk mixture for a cheesecake twist.
• Coconut Crust Alternative: Use crushed coconut flakes instead of graham cracker crumbs for the crust.
• Nuts or Seeds: Add chopped nuts (like pecans or walnuts) or chia seeds on top for added texture and flavor.

Tips for Best Results

• Use fresh lime juice for the best flavor.
• Ensure the crust is firm before adding the filling.
• If you find the cake too sweet, reduce the amount of sweetened condensed milk slightly.

By following this recipe and using these tips, you'll have a scrumptious Mexican Lime Icebox Cake that's perfect for warm gatherings or any day of the year. Happy baking!

• This cultural dessert, known as Mexican Lime Icebox Cake or Carlota de Limón, can be found on the list of foods that will surely impress your loved ones, particularly during warm summer days.
• The dessert's tantalizing taste and refreshing nature make it a worthy addition to a list of dessert inspirations, such as the Chocolate Icebox Cake with Mascarpone and Blackberries.
• Fresh lime juice, a key ingredient in the Mexican Lime Icebox Cake, can be extracted using a juicer or hand-held citrus press.

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