Carlota de Limón

Single slice of Carlota de Limon with fresh strawberries and a fork to serve

Sweet and tangy Carlota de Limón is a classic Mexican NO BAKE dessert recipe with layers of Maria biscuits, condensed milk, dulce de leche, and lime juice!

Course Dessert

Cuisine Mexican

Keyword Cinco de Mayo Recipes

Prep Time 30

Cook Time 0

Freeze Time 1

Total Time 1 30

Servings slices

Calories 201kcal

Author Isabel Laessig

Ingredients

Carlota de Limón

1 ½ cups evaporated milk
1 can condensed milk 14 oz.
½ cup dulce de leche or sub extra sweetened condensed milk
2 large limes zested
3 large limes juiced (equals ½ cup lime juice); about 2 to 3 large limes
1 package vanilla wafers or tea biscuits, or Maria cookies

Strawberry Lime Topping

1 package strawberries about 2-3 cups
1 lime juiced
1 lime zested

Instructions

For Carlota de Limón

Combine evaporated milk, sweetened condensed milk, and dulce de leche in a bowl. Beat with hand mixer or the whisk attachment of a Kitchen Aid mixer until combined.
Add the zest of 2 large limes along with the juice of the limes (about ½ cup) to the bowl. Continue to mix until the mixture is smooth and creamy.
Wrap a piece of tinfoil around the bottom of a spring form pan.
Arrange a layer of the wafers or cookies across the bottom of the pan. Pour ⅓ of the mixture over the cookies and smooth with a spatula. Repeat 2 more times, ending with the mixture. Smooth with a spatula.
Pop the dessert in the freezer and allow to chill for an hour or two.

For Strawberry Lime Mixture

Cut 1 package (about 2-3 cups) of strawberries into quarters. Place the strawberries in a bowl. Add the zest of 1 lime along with the juice of 1 lime to the strawberries. Stir until completely combined.
To serve: Remove the dessert from the freezer. Top with the strawberry lime mixture. Cut into pieces and serve.

Video

Notes

Always wrap a piece of tinfoil around the bottom of a springform pan in order to prevent leaking.

Nutrition