Carlota de Limon is a key lime icebox cake made with Maria cookies, condensed milk, and lime juice. It is the perfect combination of sour and sweet. Think key lime pie meets cheesecake. It as an easy Mexican dessert that will surely impress.
We’re moving to South Carolina!! This week!!! I should seriously be packing right now. In my last post I was complaining about how I was lacking inspiration to continue this blog. Well, it seems as though I will now have new sources of motivation, for example BBQ, oyster roasts, shrimp and grits, and biscuits.
So I hear the humidity is crippling, the bugs are insufferable, and I might run into an alligator. Never mind that, we’re focusing on the positive and looking forward to a change of pace. I am sad though, because we will be leaving our wonderful friends who became our support system, our confidants, and our drinking buddies. We are so blessed to have met them and shared so many meals with them.
As I get ready to pack everything and go, I worry a little bit about what we will find in SC. Will we like it? Will we find a good school? Do people need personal chefs there? We’ve done this before, you know. This will be our fourth move in the last five years.
When we got married I was so confident I could do this. I knew what being in the industry was like, I knew it was long hours, working weekends, and holidays. I also knew we would be moving, in fact at the time traveling from city to city every couple of years sounded exciting. It all changed with the arrival of our little one. It definitely altered our perspective on things, and made the moving around a bit more difficult. Nevertheless, our adventures must continue and so we are off once more in search of good food, great friends, and a better life.
The Recipe: Carlota de Limon
To make this cake all you have to do is combine the condensed milk, evaporated milk, and lime juice in the blender. The lime juice will curdle the milk making it thicker instantly. Then you later the Maria cookies with the lime mixture in a pan and place in the fridge for a couple of hours. It is creamy, rich, refreshing, and delicious. Enjoy!
Carlota de Limon
1can (12 floz)Evaporated milk
1can (14 oz.)Condensed milk
1/3cupKey lime juice,fresh
1 1/2rolls (4.9 oz.)Maria cookies
Place condensed milk and evaporated milk in a blender. Turn blender on low setting and add in lime juice gradually, until the mixture thickens and coats the back of a spoon.
Line the bottom of an 8×8 glass baking dish with a layer of cookies and pour some of the milk mixture on top of the cookies; enough to cover them but not drown them.
Repeat this process until all the milk mixture and cookies have been used up.
Place cake in refrigerator over night.
Cut and serve with strawberries on top.
For the pictures I doubled the recipe and used a 9-inch springform pan. Once the cake was set I was able to remove the sides of the pan, but not the bottom. I simply served the cake on the pan.
https://d2nzytp22nmgfl.cloudfront.net/wp-content/uploads/2013/06/carlota6_058.jpg652985Dora S.https://dorastable.com/wp-content/uploads/2016/09/logo-dorastable.jpgDora S.2013-06-10 22:34:392017-03-23 14:47:04Carlota de Limon
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