Lime Icebox Cake (Carlota de Limón)
Inspired by techniques from NYT Cooking.
Layers of soft biscuits soak in a tangy lime and condensed milk cream to create this simple, no-bake Mexican-style dessert, finished with lime zest and crumbs.
Always check the labels of the products you use.
Method
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Equipment
- blender or bowl and whisk
- 1600 ml glass dish or 20 cm square dish
- cling film
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 383 kcal |
| Protein | 10.3 g |
| Carbohydrate | 59.1 g |
| of which sugars | 37.4 g |
| of which free sugars | 37.4 g |
| Fat | 12.4 g |
| of which saturates | 7 g |
| Fibre | 0.8 g |
| Salt | 0.57 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 7 servings
- 355 ml evaporated milk
- 395 g sweetened condensed milk
- 120 ml fresh lime juice, plus zest of 1 lime to serve
- 200 g Maria biscuits (about 33)
- 1
Whisk. Whisk the 354 ml evaporated milk, 397 g condensed milk and 120 ml fresh lime juice together until combined and slightly thickened.
- 2
Layer. Lay some of the 200 g Maria biscuits in one even layer in the dish, breaking pieces to fill any gaps and keeping a few crumbs back for the top.
- 3
Soak. Pour over just enough lime cream to barely cover the biscuits, pressing them under the surface.
- 4
Repeat. Repeat the layers of biscuits and cream 3 or 4 times in total, finishing with enough cream to cover completely.
- 5
Chill. Chill for at least 4 h or overnight.
- 6
Top. Scatter the reserved crumbs over the top along with the zest of 1 lime before serving.
Storage
Keeps covered in the fridge for up to 2 days.
