By: Jessica Garcia Saligan

Carlota de limón is an ice box style cake! There’s a layer of limon frost then there’s a layer of Maria cookies. If you’re a lemon lover, you’re going to love this cake!

Utensils

• Blender
• Spoons
• Bowls (multiple)
• Casserole dish
• Spoon or spatula
• Plastic wrap

Mexican frosty pastry

• 4 Mexican limes or use Key limes
• 1 Can of condensed milk
• 1 Can of evaporated milk
• Galletas Maria or Maria biscuits (multiple packs)
• Vanilla extract

You’re going to start out with squishing your 4 lime into the blender, getting every drop of the lime juice.

Get your condensed milk, evaporated milk and a dash of vanilla extract and pour that into the blender. Blend it all together until it comes into a smooth consistency but don’t blend too fast or some air bubbles will start to form.

Once you start getting the smooth mixture you’re going to start to make the Carlota.

You’re gonna grab your casserole dish, or a deep baking pan, both work perfectly! You’re going to pour in a little bit of the lime mixture – not to cover the can completely – but enough to get all over the pan.

Grab your Maria cookies and spread an even layer covering the whole bottom of the casserole dish.

Then pour in a good layer of the lime mixture over the cookies to coat them, then you’re going to use the back of a spoon or a spatula and spread it evenly all around.

Add in another layer of cookies and you will be repeating it until you have no mixture left and have several creamy lime layers.

You end up with the lime mixture on the top and if you like, you could leave it as it is or what ‘s more preferred is to add Maria cookies on top to cover every part of the cake and add some lemon zest on top!

Place plastic wrap carefully on top of the casserole, not letting it touch the surface of the Carlota. Place it in the refrigerator for overnight, or 2 to 5 hrs is preferred.

That’s how you make a Carlota de limón Enjoy!