DessertsEasyFree

Carlota de Limón

Name: Carlota de Limón
Prep time: 20 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 6 Lime; 354 ml Evaporated milk; 200 ml Whipping cream; 397 g Condensed milk; 300 g María biscuits

20 min (20 prep + 0 cook) Easy 8 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 16 Apr 2026

No-bake dessert of María biscuits layered with lime cream and condensed milk.

About this recipe

Mexico's most popular no-bake dessert: layers of María biscuits alternated with a tangy lime cream made with condensed milk and whipping cream. Refreshing, creamy, and perfect for any celebration.

History & Origin

Carlota de limón is probably the most beloved home dessert in Mexico. It appears at birthdays, Independence Day celebrations, family gatherings, and is the first recipe many people learn to make because it requires no oven, is affordable, and the result always impresses. Its name is taken from the European Charlotte Russe - a dessert of ladyfinger biscuits and Bavarian cream created in the 19th century by French chef Antoine Carême - but the Mexican version is so different it can be considered an original creation in its own right. The Mexican adaptation probably emerged in the second half of the 20th century, when María biscuits - introduced to Mexico from Spain and very affordable - became an everyday food. The idea of dipping biscuits in liquid to soften them and layering them with cream is shared with other European preparations such as Italian tiramisu or French diplomatique, but the combination with Mexican lime and condensed milk is entirely Mexican. The result is a dessert that perfectly balances the intense acidity of lime with the sweetness of condensed milk and the richness of cream. The María biscuits absorb the cream and become as soft as a light sponge. Cold, refreshing, and with that unmistakable flavour of Mexican lime - more aromatic and acidic than European lemon - carlota de limón is synonymous with home and celebration at the same time.

Estimated cost

£8.95

Total cost

£1.12

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

290

Calories

5.5g

Protein

36g

Carbohydrates

14g

Fat

0.5g

Fibre

180mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Squeeze the limes. In a large bowl, mix the condensed milk with the lime juice using a hand whisk or electric mixer. The mixture will thicken immediately on contact with the acid.
💡 Use freshly squeezed lime juice: bottled juice does not give the same aromatic flavour. Persian limes work well; they are more acidic and fragrant than European yellow lemons.
2
Fold the whipping cream or soured cream into the condensed milk and lime mixture using gentle folding movements until you have a smooth, thick cream. Taste and add more lime if you prefer it more tart.
💡 If using whipping cream rather than soured cream, you can lightly whip it before folding in to give a lighter, more airy texture.
3
Pour the milk into a shallow dish. Dip each María biscuit for 2–3 seconds - no longer - so it softens but does not fall apart. Arrange the first layer of biscuits in the base of a rectangular or square tin (approximately 20x20 cm).
💡 Do not soak the biscuits for too long: you should dip them only briefly. If they are too soft, the carlota will have no structure.
4
Cover the first biscuit layer with a generous layer of lime cream. Repeat the process: dipped biscuits, cream, biscuits, cream, until the ingredients are used up. The final layer should be cream.
5
Cover with cling film and refrigerate for at least 4 hours, ideally overnight. To serve, decorate with lime zest, crumbled María biscuits, or lime slices.
💡 Carlota is always better the next day: the biscuits will be fully hydrated and the flavours will have melded together.