Carlota de Limón — An Easy Mexican Lime Icebox Cake Recipe
Looking for an easy and refreshing dessert this summer? Carlota de Limón (a Mexican Lime Icebox Cake) is a dessert you will want to keep in the fridge all season long. The tartness of lime cuts through the heat for a light, bright dessert that’s perfect for warm days when you want to cool off and satisfy your sweet tooth.
Carlota de Limón is one of my all-time favorite no-bake treats. It’s a creamy, citrusy icebox cake with just four ingredients. Simple to make, luxuriously smooth, and endlessly refreshing.
This layered lime delight has roots in Mexican home kitchens, but I first fell for it at an all-inclusive resort in Tulum, where the flavors somehow felt even brighter under the sun.
Most Carlota de Limón recipes use just four or five ingredients. Mine does, too, but I elevate it to mimic the slice I had in Tulum. I add a layer of tangy whipped cream and garnish with a sprinkle of lime sugar for a bright, zesty finish.
Serve it after a lazy afternoon by the pool, or bring it to your next summer get-together—it’s always a hit.
What is a Carlota de Limón?
Carlota de Limón is a classic Mexican Lime Icebox Cake made with just four ingredients. It’s layered with Galletas María (slightly sweet cookies similar to graham crackers or vanilla wafers) and a creamy, tangy filling made from sweetened condensed milk, evaporated milk, and fresh lime juice.
After a few hours in the fridge, the cookies soften into the filling, creating a chilled, mousse-like cake that’s smooth, delightful, and incredibly easy to make.
It’s a staple dessert in many Mexican households, especially in the Yucatán Peninsula, where the heat practically demands something cool and citrusy. Often served at birthdays, holidays, or casual get-togethers, Carlota de Limón is as nostalgic as it is delicious—simple, satisfying, and made to be shared.
The Sweetest Thing I Ate in Tulum
Living in Dallas, a beach escape is just a three-hour flight away, and the Riviera Maya is where everyone heads when they need a break from city life. We’ve made the trip twice now, and I already can’t wait to go back.
We’ve explored Akumal and Tulum with our kids, and each time, we’ve stayed at the Hilton Tulum Riviera Maya All-Inclusive. Before kids, we leaned more toward boutique resorts, but now we really appreciate the ease of all-inclusive resorts. There is food on hand at all times, fun activities for the kids, and we don’t have to open our wallets every time someone asks for more snacks.
I know all-inclusive resorts have a bad reputation regarding food and service, but after trying several resorts across the Caribbean, the Hilton Tulum Riviera Maya is a refreshing exception.
On one of our lazy days at the resort, playing in the pool and waterpark, we went to the beachside restaurant for the first time. That’s where the kids had fruit popsicles, and I had the best dessert of both trips to Tulum—a chilled, creamy slice of Carlota de Limón. Bright, tangy, and perfectly sweet. I couldn’t get enough of the Mexican Icebox Cake, so we went the next day (and so that the kids could enjoy more fruit popsicles).
Now, I make it at home when we have hot Texas days, which is often. Every bite brings me right back to those lazy resort afternoons in Tulum.
Tips and Tidbits
Here are a few tips and tidbits for making and serving Carlota de Limón.
How To Properly Juice Limes
Did you know you can over-squeeze a lime? It might sound surprising, but squeezing too hard brings out the bitter notes you don’t want.
When juicing limes, one firm squeeze is all you need. Pressing out every last drop can release bitter oils.
The best way to squeeze limes is to roll them on a firm surface to loosen the juice. Then, slice them in half, and use a citrus squeezer to press down once firmly but not aggressively.
You might go through a few extra limes, but it’s worth it for a refreshing Carlota de Limón—not a bitter one.
Subsitutes for Galletas María Cookies
Galletas María are lightly sweet, crisp cookies that are a pantry staple in many Mexican households. They are similar in flavor and texture to a vanilla wafer or graham cracker—perfect for soaking up the creamy lime filling in Carlota de Limón without becoming too soft.
You can usually find Galletas María cookies in the international aisle of most major grocery stores or at any Latin market. If they are not available near you, graham crackers, vanilla wafers, or even gluten-free graham crackers make great substitutes.
Layering the Carlota de Limón
You can add any number of layers to your Carlota de Limón. Some people use two full sleeves of Galletas María to create several thin, cookie-filled layers.
I prefer to keep it simple with just two or three layers because I prefer a more generous, creamy filling-to-cookie ratio. Fewer layers mean more luscious bites of that tangy, dreamy filling while still providing you with that soft, cake-like texture.
If you love the texture of softened cookies throughout, go for 3–5 layers. Either way, you can’t go wrong—just be sure to finish with a layer of filling on top for that smooth, elegant finish.
How to Chill Carlota de Limón
Once you’ve finished layering your Carlota de Limón, it’s time to let it set. Chill the dessert in the refrigerator or freezer for at least 4 hours, though overnight is best. This gives the flavors time to meld and allows the cookies to soften into that perfect cake-like texture.
If you refrigerate it, serve it immediately, and enjoy. If you freeze it, you’ll get cleaner slices and a slightly firmer texture that holds its shape beautifully. I prefer the fridge because it’s a little creamier, but I will freeze it if I am serving it to guests.
More Citrus and Frozen Dessert Recipes
Prevent your screen from going dark
Carlota de Limón
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- 3/4 cup fresh lime juice, about 6 limes
- 1-2 pkgs Marias cookies, see note
Zesty Whipped Cream
- 1 cup heavy cream
- 1/4 cup sour cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lime zest
Lime Sugar (optional)
- 1/4 cup sugar
- 1 tbsp lime zest
-
Before juicing the limes, zest them first. You willl need 2 tablespoons total, divided evenly: 1 tablespoon for the whipped cream and 1 tablespoon for the lime sugar.
Carlota de Limón
-
Juice the limes (do not over-squeeze as it will bring out bitter notes).
-
Pour the lime juice, evaporated milk, and sweetened condensed milk into a blender. Blend just until smooth and thoroughly combined. Avoid overmixing, as it can create too many air bubbles. It should take less than two minutes.
-
Once the mixture is creamy, pour a thin layer into the bottom of your dish. Add a layer of cookies on top, breaking them in half as needed to create an even layer. Repeat this process, alternating filling and cookies, until you have at least five layers—finishing with a layer of filling on top. The more cookies you use and the less filling, the more cake-like the texture. I usually aim for three layers of filling and two layers of cookies for a creamier result.
-
Use a spatula to smooth out the top layer, then cover the dish with plastic wrap. Place it in the fridge or freezer to chill for at least 4 hours.
Zesty Whipped Cream
-
Add the heavy cream, sour cream, powdered sugar, vanilla extract, and lime zest to a mixing bowl.
-
Using the whisk attachment, begin mixing on low speed to combine the ingredients. Gradually increase the speed to medium-high, and whip until medium peaks form.
Assemble
-
When you are ready to serve, remove the dish from the fridge or freezer (if freezer, let it sit out for 10 minutes). Gently pour the zesty whipped cream over the top and spread it into an even layer.
-
Sprinkle the lime sugar on top, garnish with lime slices, and enjoy!
*As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
