Carlota de Limon - Mexican Icebox Cake


     I am SO excited to tell you about this dessert. First off, it's completely unfussy and goes together in a snap. But more importantly, it's delicious! This is a Mexican dessert that highlights the delicious citrus that is used. In my case it was Key Limes (from Mexico! So not actually Key limes). A few years ago I made Rogan Josh, an Indian Lamb curry, for Easter and it was a hit. So much so that I reuse the same Easter menu every year now. Rogan Josh, basmati rice, broccoli salad, deviled eggs, and key lime pie. This year we swapped the Key Lime pie for this key lime treat and everyone loved it. 

     If you aren't familiar with icebox cakes you take a crisp cookie and layer it with aa semi-thick cream and then let them chill for a few hours. My first experience with icebox cake was the vintage classic Nabisco chocolate wafer icebox cake my grandma used to make growing up. Layers chocolate wafer sandwiching whipped cream. Leave it in the fridge to chill and magic happens! The extra moisture from the cream soaks into the cookies softening them to a cake like consistency and thickening the cream to a more solid state. It's absolutely amazing. And that is what happened here too. The lime cream mixture turned the cookies in to soft layers of cake that were perfect with the cream. 

1 sleeve Maria Biscuits
1 can evaporated milk
1 can sweetened condensed milk
3/4 c. citrus juice (lemon or lime)
1 lemon or lime

Whisk together the evaporated and condensed milks. Whisk in the citrus juice. 

Layer a third of the cookies in the bottom of a small baking dish. Pour a third of the cream mixture on top and spread to the side. Top with another layer of cookies and another third of the cream mixture. Top with the last layer of cookies and the last of the cream, spreading to the sides. 

Chill at least 8 hours. 

Top with lemon or lime zest and enjoy!


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