Jessica Gonzalez
@crunchygonzalez
Mexican Lemon Icebox Cake (Carlota de Limon)
A refreshing and creamy Mexican dessert made with layers of Maria cookies and a tangy lemon filling, perfect for warm weather gatherings.
Details
- Cuisine:mexican
- Diet:vegetarian
- Difficulty:easy
- Estimated Cost:N/A
- Ingredients:4
- Views:5
Recipe Information
- Prep time20 min.
- Total time20 min.
- Servings16
Ingredients
- 2 (14.5 ounce) cans
- 2 (14.5 ounce) cans
- 3/4 cup, or more to taste
- 2/3 (20 ounce) package
Cooking Instructions
Follow our step-by-step guide on how to make Mexican Lemon Icebox Cake (Carlota de Limon).
Step 1
In a mixing bowl, blend together evaporated milk, sweetened condensed milk, and lemon juice until the mixture reaches a thick and creamy consistency.
Step 2
Choose a glass bowl or trifle dish and start by placing a layer of Maria cookies at the bottom.
Step 3
Generously drizzle the milk mixture over the cookies, allowing it to soak in.
Step 4
Continue this delightful layering by adding another round of cookies followed by more of the luscious milk mixture.
Step 5
Keep layering until all your ingredients are used up, ensuring the final layer is the creamy milk mixture.
Step 6
Once assembled, cover the dish with plastic wrap and let it chill in the refrigerator for at least six hours, though overnight is ideal for the best flavor.
Step 7
When you're ready to serve, simply remove it from the fridge and enjoy this indulgent treat that’s sure to impress.