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This creamy lime dessert has been my go to treat during hot summer weekends when I need something cool and quick to prepare. It layers a zesty citrus filling with crisp cookies and chills into a smooth refreshing cake everyone loves.
I first made this on a sweltering day when I could not imagine turning on the stove and it quickly became a family favorite we now make all year
Ingredients
- Fresh lime juice: provides brightness and acidity use firm heavy limes for best juice
- Evaporated milk: creates a creamy base look for full fat versions for richness
- Sweetened condensed milk: adds sweetness and thickens the filling make sure to scrape the can completely
- Maria cookies: form the layers choose ones that are crisp and dry so they hold their shape during chilling
- Optional whipped topping: adds a light finish use chilled cream for easy whipping
Step-by-Step Instructions
- Make the Filling
- In a blender add evaporated milk sweetened condensed milk and freshly squeezed lime juice Blend on medium speed for one minute until the mixture thickens into a smooth pudding like consistency
- Prepare the Dish
- Spread a thin layer of the filling into the base of an eight inch square dish just enough to coat the bottom evenly
- Layer the Cookies
- Place a single layer of Maria cookies over the filling breaking a few if needed to fill the edges and gaps
- Build the Layers
- Spoon about half a cup of filling over the cookie layer Spread it gently with a spatula until even Repeat layering with more cookies and filling until you have three cookie layers ending with a layer of filling
- Chill the Dessert
- Tap the dish gently on the counter to settle the layers and remove air pockets Cover tightly with plastic wrap and refrigerate for at least five hours or overnight until firm
- Make the Topping
- In a chilled bowl beat heavy cream powdered sugar vanilla and cream of tartar until stiff peaks form Spoon or pipe onto the chilled cake if using
- Garnish and Serve
- Top with cookie crumbs lime zest and lime slices for decoration Slice with a clean sharp knife and serve chilled
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Storage Tips
Keep the cake covered in the refrigerator until serving It stays fresh up to five days though best texture is within the first two The cookies soften over time but remain flavorful Avoid freezing as the texture changes
Ingredient Substitutions
If Maria cookies are unavailable try graham crackers or digestive biscuits Just make sure they are crisp and not coated or frosted Use bottled lime juice only in emergencies fresh juice delivers the signature taste
Serving Suggestions
Serve chilled with a few mint leaves for a fresh touch A light fruity drink or cold coffee pairs beautifully It makes a great finale to a Mexican themed dinner or light afternoon treat
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Cultural and Historical Context
Carlota de limón is a beloved Mexican no bake dessert passed down through families Its simplicity and bright flavors make it popular for celebrations like birthdays and Cinco de Mayo The combination of cookies and citrus cream has been adapted in many Latin cuisines
Frequently Asked Questions About Recipes
- → Can I substitute the Maria cookies?
Yes, graham crackers, digestive biscuits, or Nilla wafers all work well as substitutes for Maria cookies.
- → How long should it chill before serving?
For best texture, chill the assembled dessert for at least 5 hours or overnight to allow it to set completely.
- → Can I use bottled lime juice?
Freshly squeezed lime juice is highly recommended for optimal flavor. Bottled juice can taste dull or overly acidic.
- → Can I make this ahead of time?
Yes, it's ideal to prepare it a day in advance. Just keep it covered and refrigerated until ready to serve.
- → What pan should I use for layering?
A square 8×8-inch dish works well, but any 2-quart container or springform pan can be used depending on desired height.
- → How should leftovers be stored?
Cover and refrigerate leftovers. Best enjoyed within 2 days before the cookies become too soft, though it lasts up to a week.