Name: Carlota de Limón (No-Bake Lime Icebox Cake) Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: Mexican
Ingredients: 1 cup heavy cream; 1 can (14 ounces) sweetened condensed milk; 1/2 cup fresh lime juice (about 4–5 limes); 1 tablespoon lime zest; 1 teaspoon vanilla extract; 1 package (about 14 ounces) Maria cookies (or any plain sweet cookies); Additional lime slices (for garnish, optional)

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Introduction

Carlota de Limón is a refreshing no-bake lime icebox cake that combines creamy lime filling with crisp cookies. It’s a simple, tangy dessert perfect for warm days or when you want a quick treat without turning on the oven.

A rectangular white ceramic dish holds a creamy dessert with three main layers: the bottom layer is crushed light brown cookies, the middle layer is thick white cream, and there is another thin layer of crushed light brown cookies above the cream. The top layer is creamy white with scattered small yellow dollops, garnished with several thin translucent lime slices and whole round light brown cookies arranged on top. The dish sits on a light cloth over a white marbled surface, with fresh lime halves and a small white plate with more cookies and lime slices in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy cream
1 can (14 ounces) sweetened condensed milk

1/2 cup fresh lime juice (about 4–5 limes)
1 tablespoon lime zest

1 teaspoon vanilla extract
1 package (about 14 ounces) Maria cookies (or any plain sweet cookies)

Additional lime slices (for garnish, optional)

Instructions

Step 1: In a large mixing bowl, whip the heavy cream until soft peaks form. In another bowl, whisk together the sweetened condensed milk, fresh lime juice, lime zest, and vanilla extract until smooth. Gently fold the whipped cream into the lime mixture until fully combined.
Step 2: Spread a thin layer of the lime cream mixture on the bottom of a rectangular or square dish. Briefly dip each Maria cookie in lime juice or milk, then layer them over the cream. Alternate layers of lime cream and cookies, finishing with a layer of cream on top.

Step 3: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, until the cake is set.
Step 4: Once chilled, slice the Carlota and garnish with additional lime slices or lime zest if desired. Serve chilled and enjoy.

Tips & Variations

Use fresh lime juice for the best flavor and avoid bottled juice which can be too tart or bitter.

For a creamier texture, you can substitute some cookies with crushed graham crackers.
Try adding a layer of crushed toasted nuts for extra crunch and flavor.
If you prefer a sweeter dessert, add a tablespoon of powdered sugar to the whipped cream before folding it in.

Storage

Store the Carlota de Limón covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. If reheating is needed, note that this dessert is best enjoyed cold and does not require warming.

How to Serve

A white oval dish holds a creamy dessert with two visible layers of light beige biscuit separated by thick layers of smooth white cream. The top surface is topped with more white cream, decorated with round, thin slices of lime and whole beige biscuits placed on top. There is also some yellow sauce or jelly drizzled lightly over the cream and lime slices. In the background, there are whole and halved limes placed on a white marbled surface, and a white plate with a few biscuits. The scene is softly lit, and the focus is on the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cookies instead of Maria cookies?

Yes, you can use any plain sweet cookies such as graham crackers or vanilla wafers. Just make sure they hold up well when dipped briefly in lime juice or milk.

How long should I chill the cake?

Chill the cake for at least 4 hours to allow the layers to set and the flavors to meld. For best texture and taste, chilling overnight is recommended.