Carlota de Limón (Mexican Lime Icebox Cake)
No bake layers of plain biscuits and a tangy, creamy lime filling, chilled until sliceable and wonderfully refreshing.
- Time30 mins plus chilling
- LevelEasy
- Costabout £0.35 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Chill the evaporated milk in the fridge overnight and chill your mixing bowl and whisk for 30 minutes before you start.
- 2
Whisk the evaporated milk in the cold bowl for 5 to 6 minutes until it triples in volume and holds soft peaks.
6 min - 3
Pour in the condensed milk and whisk briefly. Add the lime juice and zest from 2 limes a little at a time, folding until smooth and thick.
- 4
Mix the cold water with 2 tbsp of the filling in a shallow dish. Dip each biscuit quickly, just to dampen it.
- 5
Spread a thin layer of filling in a 20 x 25 cm dish. Add a layer of dipped biscuits, then filling, repeating to end with filling. You should get 3 layers.
- 6
Cover and chill for at least 6 hours, ideally overnight. Scatter with the remaining lime zest and slice into squares.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
More Mexican recipes
Queso Relleno (Yucatan Stuffed Edam with Two Sauces)
NF
Chiles Rellenos de Picadillo de Lentejas (Lentil Stuffed Poblanos)
VGVGF
Pizzas de Tortilla Mexicanas (Crisp Tortilla Pizzas with Salsa Ranchera)
EFNF