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Mexican Lime Icebox Cake/Carlota de Limón

Eunice Huerta
Carlota de Limón/Lime Icebox Cake is super easy to make! If you’re the kind of person that doesn’t like to spend too much time baking a dessert you’re going to love this recipe.
5 from 1 vote
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Prep Time 20 minutes
Total Time 8 hours 20 minutes
Course Dessert
Cuisine Mexican

Ingredients
  

  • 2 cans 14 oz. of sweetened condensed milk
  • 1/2 cup sour cream
  • 2 tablespoons powdered sugar
  • 3/4 cup key lime juice
  • 2 tsp lime zest
  • 1 7 oz box of Maria Cookies (brands Goya or Gamesa)

Instructions
 

  • Whisk together sweetened condensed milk, sour cream, powdered sugar, lime juice, and lime zest in a medium bowl.
  • Using a spoon, spread ½ cup cream mixture on the bottom of an 8” baking dish.
  • Top cream mixture with 9 Maria cookies, arranged in a single layer.
  • Gently spread cookies with about ¾ cup cream mixture. Repeat layering 3 times more, using ¾ cup cream mixture and 9 cookies per layer, ending with the remaining cream mixture.
  • Cover cake with plastic wrap; transfer to refrigerator. Chill for at least 8 hours, or overnight. Garnish the cake with lime zest, if desired, before serving.
Keyword Lime Maria Icebox cake recipe, Mexican lime icebox cake recipe, carlota de limon recipe, lime icebox cake
Tried this recipe?Mention @thebusyabuelita or tag #thebusyabuelita!