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!
Keyword Cinco de Mayo Recipes
Prep Time 30minutes
Cook Time 0minutes
Freeze Time 1hour
Total Time 1hour30minutes
Author Christine Rooney
Carlota de Limón
1 ½cupsevaporated milk
1cancondensed milk14 oz.
½cupdulce de lecheor sub extra sweetened condensed milk
3largelimesjuiced (equals ½ cup lime juice); about 2 to 3 large limes
1packagevanilla wafersor tea biscuits, or Maria cookies
Strawberry Lime Topping
1packagestrawberriesabout 2-3 cups
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.
Always wrap a piece of tinfoil around the bottom of a springform pan in order to prevent leaking.