Traditional Mexican Dishes
Mexican Lemon Carlota
A cold, creamy, and refreshing Mexican Lemon Carlota, prepared without baking with layers of Maria cookies and a citrusy cream made from condensed milk, evaporated milk, and lemon. Refrigerate it in advance to enjoy a smooth and firm texture at gatherings, celebrations, or any special occasion.
This traditional Mexican dessert is easily assembled in layers and acquires its characteristic texture during rest in the refrigerator. The lemon juice naturally thickens the milk mixture, without the need to add gelatin or cook the cream.
01
Ingredients
Have everything ready before you begin.
- ✓400 g of Maria cookies
- ✓1 can of condensed milk, approximately 397 g
- ✓1 can of evaporated milk, approximately 360 ml
- ✓120 ml of freshly squeezed lemon juice
- ✓Fine zest of 2 lemons
- ✓Maria cookies reserved for decoration, to taste
- ✓A bit of lemon zest reserved for decoration
02
Step-by-step method
- 01
Wash and dry the lemons well
Wash and dry the lemons well. Grate only the surface of the skin, avoiding the white part so it doesn't add bitterness.
- 02
Squeeze the lemons and strain the juice to remove seeds and excess pulp
Squeeze the lemons and strain the juice to remove seeds and excess pulp.
- 03
Place the condensed milk and evaporated milk in a blender
Place the condensed milk and evaporated milk in a blender. Add the lemon juice gradually and blend for a few seconds, until you get a uniform and slightly thick mixture.
- 04
Add the fine zest of the 2 lemons and mix briefly to distribute
Add the fine zest of the 2 lemons and mix briefly to distribute. You can also prepare the cream in a bowl, incorporating the juice slowly while beating with a whisk.
- 05
Spread a thin layer of lemon cream on the bottom of a 20x20 cm square refractory or a 20 cm diameter round mold
Spread a thin layer of lemon cream on the bottom of a 20x20 cm square refractory or a 20 cm diameter round mold.
- 06
Arrange a layer of Maria cookies over the cream, placing them together without crushing them
Arrange a layer of Maria cookies over the cream, placing them together without crushing them. Break some cookies if you need to cover small spaces.
- 07
Cover the cookies with another layer of cream and smooth the surface gently
Cover the cookies with another layer of cream and smooth the surface gently with a spatula or the back of a spoon.
- 08
Repeat the alternation of cookies and cream until finished
Repeat the alternation of cookies and cream until finished. Try to form three or four layers of cookies and leave a layer of cream on top.
- 09
Lightly crush the reserved Maria cookies and sprinkle the crumbs over the surface
Lightly crush the reserved Maria cookies and sprinkle the crumbs over the surface. Decorate with a bit of lemon zest.
- 10
Cover the refractory with a lid or reusable kitchen paper, well adjusted
Cover the refractory with a lid or reusable kitchen paper, well adjusted, and refrigerate for at least 4 hours. To get a more integrated texture and defined cuts, let it rest overnight.
- 11
Remove the carlota from the refrigerator just before serving
Remove the carlota from the refrigerator just before serving. Cut it with a clean and dry knife, cleaning the blade between each cut if you want the layers to be more marked.
- Strain the lemon juice before incorporating it into the cream to remove seeds and excess pulp.
- Use only the surface of the lemon skin when grating; the white part can be bitter.
- Don't add too much liquid, as the cream could become too runny.
- Refrigerate the carlota for at least 4 hours; leaving it overnight improves the texture.
- Keep the dessert cold until serving and don't leave it at room temperature for several hours.
- You can prepare it a day in advance, as long as it remains refrigerated.
- For gatherings, assemble the carlota in individual glasses, forming the same layers.
- If you're going to transport it, keep it inside a closed and cold container.