Carlota de Limón

Have you been invited to a friend’s house and you don’t want to bring the omnipresent and boring trifle, tiramisu or pudding? Then make one of the world’s simplest but most impressive desserts and a Mexican favorite: Carlota de Limon. This refreshing and make-ahead dish will wow even the most disbelieving person. With only five ingredients, it doesn’t get any easier than this. Make a second carlota and freeze for a one of a kind frozen treat.


1 can condensed milk
1 can evaporated milk
1 cup fresh lime juice
2 rolls of Maria cookies (about 350 grams)
1 cup strawberries, sliced

Pour the condensed and the evaporated milk into the blender on a low setting and very slowly, add the lime juice. The mixture will eventually thicken. You have to have patience. Don’t pour too fast or it will never congeal. Check its consistency by dipping a spoon into the mixture, which should stick to its back.

Line the bottom of an 8” x 8” glass dish with a layer of cookies, pour some of the lime mixture over the cookies. Repeat this process till all the cookies and mixture have been used. Place the cake into the refrigerator overnight. Just before serving top with sliced strawberries or other fruit.

Slice and enjoy this simple tart/sweet concoction.


You can also use a springform pan, and once the cake is set, remove the rim for a cool layered look.
Use blueberries, raspberries, bananas or blackberries instead of strawberries
For a unique twist use a combination of key limes or grapefruits and oranges


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