Ingredients
Custard Mixture
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- ⅓ cup key lime juice (about 10-12 key limes)
- 1 teaspoon vanilla extract
Layering
- 48 Maria cookies (about 1 ½ packages, 4.9 oz each)
Garnish
- Lime zest, for garnish
- Crushed Maria cookies, for garnish
Instructions
- Prepare the lime custard mixture: Add the sweetened condensed milk, evaporated milk, key lime juice, and vanilla extract to a blender. Blend on high speed until the mixture is completely smooth and creamy. Set aside.
- Layer the cookies: Line a 7×7-inch baking pan with a single, even layer of Maria cookies. Use about 12 cookies per layer by placing 9 cookies side by side and cutting 3 in half to fill empty spaces for a tight fit.
- Add the custard layer: Pour approximately one-fourth of the lime custard mixture evenly over the cookie layer, spreading gently to cover all the cookies.
- Repeat layers: Continue layering cookies and custard mixture alternately until all cookies and custard are used, totaling four layers with the final layer being the custard mixture on top.
- Chill to set: Cover the baking pan with plastic wrap or foil and refrigerate for at least 4 hours to allow the dessert to firm up and flavors to meld.
- Garnish and serve: Before serving, garnish the top with lime zest and a sprinkle of crushed Maria cookies for added texture and visual appeal.
Notes
- If key limes are unavailable, substitute with regular limes or even lemons, though the flavor will be less sharp.
- If you don’t have a 7×7-inch pan, an 8×8-inch pan may be used. To serve more people, double the recipe and use a 9×13-inch pan.
- Carlota de Limón has a soft, creamy texture similar to an icebox cake. For a firmer set, freeze it until it reaches your preferred firmness.
- Traditionally made with Maria cookies, but graham crackers or animal crackers can be substituted if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
