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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)


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

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.

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


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