Carlota de Limón (Lime Icebox Cake)

By Kristina Felix

Published Aug. 6, 2025

Carlota de Limón (Lime Icebox Cake)
Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
4 hours 20 minutes
Prep Time
5 minutes
Cook Time
15 minutes plus 4 hours’ chilling
Rating
5(64)
Comments
Read comments

Carlota de limón is an iconic Mexican icebox cake that transforms just four ingredients into something greater than the sum of its parts. This refreshing dessert combines tart lime juice with creamy condensed milk between crisp cookie layers that become moist as the cake chills. Synonymous with asadas (cookouts) and family gatherings, it is traditionally served directly from the dish in which it’s assembled, making it a great portable dessert to bring to your next potluck. Maria cookies are a staple in Latino grocery stores and bodegas and are increasingly available at any supermarket. Vanilla wafers (like Nilla) work as a substitute, though they absorb less liquid at first than the Maria cookies do, resulting in a more textured, but still delicious, bite.

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Ingredients

Yield:6 to 8 servings
  • 1(12-ounce) can evaporated milk 
  • 1(14-ounce) can sweetened condensed milk
  • ½cup fresh lime or Key lime juice, plus the zest of 1 lime for serving 
  • 1(7-ounce) sleeve Maria cookies, about 33 cookies, or 1 (11-ounce) box vanilla wafers (such as Nilla)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

333 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 1 gram dietary fiber; 40 grams sugars; 8 grams protein; 189 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, combine the milks and lime juice and stir or whisk until well combined.

  2. Step 2

    In a 7-cup glass container or 8-inch square baking dish (see Tip), make one even layer with the cookies, breaking them up as necessary to fill the gaps. Reserve any crumbs and smaller bits for decorating the top.

  3. Step 3

    Pour enough of the lime mixture over the top of the cookies until they are just barely covered. You may have to push the cookies down a bit so they are submerged in the lime mixture. Make another cookie layer and proceed until you have 3 or 4 layers and enough lime mixture to cover the last layer of cookies completely.

  4. Step 4

    Refrigerate for at least 4 hours or overnight. When you are ready to serve, decorate the top with the reserved cookie crumbles plus any leftover cookies (crumbled) and sprinkle the lime zest over top. The dessert will keep in the refrigerator for up to 2 days after chilling.

Tip
  • Use whatever container you’ve got, round or square, as long as it holds at least 7 cups of liquid.

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Ratings

5 out of 5
64 user ratings
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Comments

Heather

This was great, although next time I will buy an extra sleeve of cookies. I only had enough for three layers, but I would have preferred four. Also, the cake did not firm up as much as I thought it would. Getting a nice clean cut like in the photo would be challenging - better to simply scoop out of the pan with a spoon. Still, an extremely easy dessert for summer!

MariaMadalena Baptista

Sometimes Gastronomy is like History,events are repeted with a small difference.We have in Portugal a VERY old and traditional recepie quite similar to this one.The Diference,we soak Marybiscuits in strong cofee or chocolate and layering with a cream of butter,egg yolk and coffee Nescafé powder or chocolate.Made in layers ,covered with the cream and decorated either with instant coffee and cinamom or flakes of chocolate. Those old days no condensed or evaporated milk,was available on Supermar.

Tricia

Really easy /tasty on a hot summer night! Agree with another commenter you need two sleeves depending on brand. Think I’ll whip some fresh cream to top in the bowl next time I make this.

Joe

Definitely buy the extra sleeve of cookies. After reading the comments that it doesn't slice as cleanly as the photo, I did put it in the freezer for exactly an hour after the 4-hour chill in the fridge. Then I put it back in the fridge for another 2 hours and it sliced just like the photo. Also when placing the layer of cookies, snap the cookies meant for the edges in half and place the straight side up against the edge of the pan. This will give you straight edges along the side.

Made gluten free variation

Made a gluten free variation using gf vanilla Oreos, filling included. Sweet and delicious to my taste, and very easy. I have now ordered a couple packages of gf wafers (no filling) and am anxious to try the recipe again for contrast. Also will to trying the NYT recipe for Cookies and Cream, adjusted to be gf, for a similar concept but different taste treat

Marg

Delicious and so so easy. Thanks to all the commenters who suggested getting an extra sleeve of cookies. I sprinkled the top with some peanut butter cookie crumbles and lime zest and it was greaaaaaat.

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