20 min · 1 serving · @Mexican Made Meatless
Carlota de Limon (Mexican Lemon Icebox Cake)
A no-bake Mexican icebox cake with layers of soft Maria cookies and a creamy, tangy lemon filling, chilled until perfectly set.
Nutrition per serving
- 410 kcal
- 7 g protein
- 52 g carbs
- 20 g fat
Ingredients
- 6 Maria cookies
- 80 ml sweetened condensed milk
- 80 ml evaporated milk
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 60 ml heavy cream
- 1 tbsp lemon zest for garnish
Steps
- In a blender or bowl, mix sweetened condensed milk, evaporated milk, lemon juice, and lemon zest until smooth and slightly thickened.
- Whip the heavy cream to soft peaks and fold gently into the lemon mixture.
- In a small dish or cup, place a layer of Maria cookies on the bottom.
- Pour a layer of the lemon cream mixture over the cookies.
- Repeat layering cookies and cream until the dish is filled, ending with a cream layer on top.
- Cover and refrigerate for at least 4 hours or overnight until the cookies soften and the cake sets.
- Garnish with extra lemon zest before serving cold.
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