Mexican Lime Icebox Cake (Carlota de Limón)

Carlota de Limón/Lime Icebox Cake is super easy to make! If you’re the kind of person that doesn’t like to spend too much time baking a dessert you’re going to love this recipe.
Mexican Lime Icebox Cake
A Cream-y tart dessert

Mexican Lime Icebox cake is a home-style Mexican dessert perfect for any time of the year. The creamy sweet-tart mixture made with sour cream, condensed milk, and lime juice runs between multiple layers of cookies, creating a delicious and impressive-looking cake. 

This flavorful dessert is traditionally served during the Easter and Christmas seasons. In Mexico City, this dessert is often simply called Postre de limón.

What's in Carlota de Limón/ Mexican Lime Icebox Cake?

This Creamy, Sweet, Tart cake takes only 5-ingredients 

Wet Ingredients: 
  • Sweetened condensed milk 
  • Sour cream - Mexican sour cream or regular sour cream 
  • Key limes & lime zest( key limes are a little sweeter than regular limes) or Regular limes ( for a more tart taste)

Dry ingredients
  • Powdered sugar
  • Galletas Marias or Marie (Gamesa or Goya brands)

What is a Marie Cookie or Maria Cookie (Galletas)

 A Marie/Marias Cookie or Biscuits is a type of sweet cookie that is quite similar to the English Rich tea.  The Marias cookies are simple, and delicious and are not overwhelmingly sweet. The cookies taste more like vanilla wafers to me and my grandkids.

Ingredients in bowls for Lime Icebox Cake

How to Make Mexican Lime Icebox Cake 
  • Whisk together sweetened condensed milk, sour cream, powdered sugar, lime juice, and lime zest in a medium bowl.

Mexican Lime Icebox Cake

  • Using a spoon, spread ½ cup cream mixture on the bottom of an 8” baking dish.

  • Top cream mixture with 9 Maria cookies, arranged in a single layer. (I try to fill in the gap with broken pieces of cookies)

Mexican Lime Icebox Cake

  • Gently spread cookies with about ¾ cup cream mixture. Repeat layering 3 times more, using ¾ cup cream mixture and 9 cookies per layer, ending with the remaining cream mixture.

Mexican Lime Icebox Cake

  • Cover cake with plastic wrap; transfer to refrigerator. Chill for at least 8 hours, or overnight. Garnish the cake with lime zest, if desired, before serving.

Mexican Lime Icebox Cake

How to store Carlota de Limón
  •  Place leftovers in an air-tight container, cover the cake, and store it in the fridge for up to 3 days.

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Lime Icebox Cake