Carlota de Limon Recipe
Discover how to make the perfect Carlota de Limon with this easy, step-by-step guide. Refreshing and delicious!
Equipment
- Mixing bowl
- Electric mixer or whisk
- Zester or fine grater
- 9×9 inch square dish or similar
- Plastic wrap or aluminum foil
Ingredients
- 1 can 14 oz Condensed milk
- 1 can 12 oz Evaporated milk
- 3/4 cup Lime juice
- 1 tablespoon Lime zest
- 1-2 packages Maria cookies
Instructions
Step 1 – Prep the Lime Mixture
- In your mixing bowl, combine the condensed milk, evaporated milk, lime juice, and lime zest.
- Use your electric mixer or whisk to blend everything until it’s smooth and creamy.
- Note: Ensure that the lime juice is freshly squeezed for the best flavor.
Step 2 – Layering the Cookies and Lime Cream
- Start by spreading a thin layer of the lime cream mixture on the bottom of your dish.
- Arrange a layer of Maria cookies over the cream, breaking them as needed to fit.
- Continue layering with the cream and cookies until all ingredients are used, finishing with a layer of cream on top.
- Pro Tip: For an extra zesty kick, sprinkle a little lime zest between each layer.
Step 3 – Chill and Set
- Cover the dish with plastic wrap or aluminum foil.
- Refrigerate for at least 4 hours, or overnight, which allows the cookies to soften and all the flavors to meld together.
- Warning: Don’t rush the chilling process; patience is key to achieving the perfect consistency.
Notes
- If the dessert seems too tangy, adjust the lime juice according to your taste.
- For a firmer set, you can freeze the carlota de limon for an hour before serving.