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Carlota de Limon aka Mexican Lime Ice Box Cake Recipe

Carlota de Limon aka Mexican Lime Ice Box Cake Recipe

Indulge in the vibrant flavors of Mexico with our tantalizing Mexican Lime Ice Box Cake, also known as Carlota de Limon. This delightful dessert combines the zesty essence of limes with the creamy richness of condensed and evaporated milk, all layered between buttery chocolate cookies and vanilla wafers.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 packages 7 oz each of Maria cookies (1 chocolate, 1 vanilla)
  • ½ cup 115g unsalted butter, melted
  • 1 can 14 oz sweetened condensed milk
  • 1 can 12 oz evaporated milk
  • 1 teaspoon pure vanilla extract
  • 3 limes juiced.
  • Zest of limes for garnish

Method
 

  1. Prepare the Chocolate Cookie Crust:Crush the chocolate cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.In a mixing bowl, combine the chocolate cookie crumbs with melted butter until well blended. This forms the base of your cake.
  2. Crush the chocolate cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.
  3. In a mixing bowl, combine the chocolate cookie crumbs with melted butter until well blended. This forms the base of your cake.
  4. Layer the Cookie Crust:Press the chocolate cookie mixture evenly into the bottom of a springform pan or any baking dish of your choice, using the back of a measuring cup to ensure it's tightly packed. This creates the foundation for your cake.
  5. Press the chocolate cookie mixture evenly into the bottom of a springform pan or any baking dish of your choice, using the back of a measuring cup to ensure it's tightly packed. This creates the foundation for your cake.
  6. Prepare the Lime Filling:In a blender, combine the sweetened condensed milk, evaporated milk, lime juice, and vanilla extract. Blend until smooth and creamy.
  7. In a blender, combine the sweetened condensed milk, evaporated milk, lime juice, and vanilla extract. Blend until smooth and creamy.
  8. Layer the Cake:Begin layering by placing a single layer of Maria cookies on top of the chocolate cookie crust.Pour a portion of the lime filling over the cookies, using a spoon or spatula to spread it evenly and ensure the cookies are coated.Continue layering with cookies and lime filling until you have used up all the ingredients, ending with a layer of the lime filling on top.
  9. Begin layering by placing a single layer of Maria cookies on top of the chocolate cookie crust.
  10. Pour a portion of the lime filling over the cookies, using a spoon or spatula to spread it evenly and ensure the cookies are coated.
  11. Continue layering with cookies and lime filling until you have used up all the ingredients, ending with a layer of the lime filling on top.
  12. Chill:Cover the cake with plastic wrap and refrigerate for at least 4 hours or until set. This chilling time allows the flavors to meld together and the cake to firm up.
  13. Cover the cake with plastic wrap and refrigerate for at least 4 hours or until set. This chilling time allows the flavors to meld together and the cake to firm up.
  14. Garnish and Serve:Once chilled, remove the cake from the refrigerator and carefully release it from the springform pan, if using.Garnish the top of the cake with additional Maria cookie crumbs and lime zest for a burst of flavor and visual appeal.Slice and serve the Mexican Lime Ice Box Cake chilled, allowing your guests to indulge in each tangy, creamy bite.
  15. Once chilled, remove the cake from the refrigerator and carefully release it from the springform pan, if using.
  16. Garnish the top of the cake with additional Maria cookie crumbs and lime zest for a burst of flavor and visual appeal.
  17. Slice and serve the Mexican Lime Ice Box Cake chilled, allowing your guests to indulge in each tangy, creamy bite.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.