Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 1 cup freshly squeezed lime juice
- 1/2 cup slivered almonds
- 1 package (7 oz) Maria cookies
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- 9-inch springform pan
- Food processor or blender
- Mixing bowls
- Saucepan
- Whisk
- Spatula
Step-by-step instructions:
For the crust:
1. Preheat the oven to 350°F.
2. In a food processor or blender, pulse the Maria cookies until they become fine crumbs.
3. In a mixing bowl, combine the cookie crumbs, melted butter, and a pinch of salt.
4. Press the mixture into the bottom of a 9-inch springform pan.
5. Bake for 10 minutes or until lightly golden. Let cool.
For the filling:
1. In a mixing bowl, whisk together the sweetened condensed milk and lime juice until smooth.
2. Pour the mixture over the cooled crust and smooth out with a spatula.
3. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
For the almond topping:
1. In a saucepan, combine the sugar and water over medium heat.
2. Stir until the sugar dissolves and the mixture comes to a boil.
3. Add the slivered almonds and continue stirring until the mixture thickens and the almonds are coated in syrup.
4. Remove from heat and stir in the vanilla extract.
5. Let cool.
To assemble:
1. Once the Carlota de Limón is set, remove it from the refrigerator and release it from the springform pan.
2. Spread the almond topping over the top of the Carlota de Limón.
3. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 4 hours or overnight
5. Temperature:
Bake the crust at 350°F.
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Per serving:
Calories: 414
Fat: 19g
Saturated Fat: 9g
Cholesterol: 44mg
Sodium: 195mg
Carbohydrates: 55g
Fiber: 1g
Sugar: 44g
Protein: 7g
Substitutions for ingredients:
- You can use graham crackers or digestive biscuits instead of Maria cookies.
- You can use lemon juice instead of lime juice.
- You can use other nuts like pecans or walnuts instead of almonds.
Variations:
- You can add a layer of whipped cream on top of the Carlota de Limón before adding the almond topping.
- You can add a layer of fresh fruit like strawberries or raspberries on top of the Carlota de Limón before adding the almond topping.
Tips and tricks:
- Make sure to use freshly squeezed lime juice for the best flavor.
- You can use a store-bought graham cracker crust instead of making your own.
- You can make the almond topping ahead of time and store it in an airtight container until ready to use.
Storage instructions:
Store the Carlota de Limón in the refrigerator for up to 3 days.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
- Serve the Carlota de Limón on a cake stand or platter.
- Garnish with fresh lime slices or mint leaves.
Garnishes:
- Fresh lime slices
- Mint leaves
Pairings:
- Mexican hot chocolate
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit salad
- Grilled pineapple
- Coconut rice
Troubleshooting advice:
- If the almond topping is too thick, add a splash of water to thin it out.
- If the Carlota de Limón is not setting, make sure to refrigerate it for at least 4 hours or overnight.
Food safety advice:
- Make sure to use pasteurized sweetened condensed milk to avoid any risk of foodborne illness.
- Store the Carlota de Limón in the refrigerator to prevent spoilage.
Food history:
Carlota de Limón is a traditional Mexican dessert that originated in the state of Veracruz. It is a no-bake dessert that is typically made with Maria cookies, sweetened condensed milk, and lime juice.
Flavor profiles:
This dessert is sweet, tangy, and nutty.
Serving suggestions:
Serve the Carlota de Limón chilled.
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Region: Spanish