Mexican Lime Icebox Cake (Carlota de Limón)
- 3/4 cup lime juice (about 5-6 medium limes)
- 1 can evaporated milk
- 1 can condensed milk
- 1/2 teaspoon vanilla extract
- Maria cookies (2 packs or more depending on the shape & size of your baking dish)
- Lime zest
- Extra virgin olive oil for drizzle (optional; I recommend Arbequina)
1Strain lime juice through a fine mesh sieve and pour into a blender. Add evaporated and condensed milks and vanilla extract.
2Blend for a couple of minutes until you achieve a smooth mixture. Be careful to not over do it or you’ll end up with too many air bubbles.
3In your baking dish, pour in a little bit of the mixture and tilt the pan to cover evenly. You can also use a silicone spatula.
4Arrange a single layer of Maria cookies on top.
5Pour in a bit of the liquid mixture over the cookies to coat them and use a spatula to smooth, then add another layer of cookies, and so on, repeating until you have used up all of the mixture. Finish on a layer of the liquid mixture.
6If need be, you can break up some of the cookies to fill in any small gaps (see the video link above for a demo).
7Cover and refrigerate to set. It needs at least 3 hours in the refrigerator, but I recommend leaving it overnight.
8When ready to serve, zest lime over the top layer and portion onto plates. I like to finish mine with a drizzle of olive oil.
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