Carlota de Limon (Mexican Lemon Icebox Cake)


  • 2 (14.5 ounce) cans evaporated milk
  • 2 (14.5 ounce) cans sweetened condensed milk
  • ¾ cup lemon juice, or more to taste
  • ⅔ (20 ounce) package Mexican Maria cookies (galletas Maria)
  • Directions

  • Step 1

    Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.


  • Step 2

    Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.

  • Step 3

    Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

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