Ingredients with Measurements:
- 1 package of Maria cookies (7 oz)
- 1 can of condensed milk (14 oz)
- 1 can of evaporated milk (12 oz)
- 1 cup of freshly squeezed lime juice (about 8 limes)
- 1 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 tsp of vanilla extract
- 1/4 tsp of salt
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Citrus juicer or reamer
Step-by-step instructions:
For the crust:
1. Crush the Maria cookies in a food processor or by placing them in a plastic bag and crushing them with a rolling pin until they are finely ground.
2. In a mixing bowl, combine the cookie crumbs with 1/4 cup of melted butter until well mixed.
3. Press the mixture into the bottom of a 9-inch springform pan and refrigerate while you prepare the filling.
For the filling:
1. In a large mixing bowl, whisk together the condensed milk, evaporated milk, lime juice, and salt until well combined.
2. Pour the mixture over the chilled crust and smooth out the top with a spatula.
3. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until the filling is set.
For the whipped cream topping:
1. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
2. Spread the whipped cream over the top of the chilled Carlota de Limón.
3. Garnish with lime slices or zest, if desired.
Time:
Preparation time: 20 minutes
Chilling time: 4 hours or overnight
5. Temperature:
Refrigerate at 40°F or below.
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 427
Total fat: 22g
Saturated fat: 13g
Cholesterol: 73mg
Sodium: 267mg
Total carbohydrates: 51g
Dietary fiber: 0g
Total sugars: 43g
Protein: 8g
Substitutions for ingredients:
- Maria cookies can be substituted with graham crackers or vanilla wafers.
- Lime juice can be substituted with lemon juice or orange juice.
- Heavy cream can be substituted with whipped topping or coconut cream.
Variations:
- Carlota de Chocolate: Substitute the lime juice with 1 cup of melted chocolate chips and add 1 tsp of instant coffee granules to the filling mixture.
- Carlota de Fresa: Substitute the lime juice with 1 cup of pureed strawberries and add 1 tsp of strawberry extract to the filling mixture.
Tips and tricks:
- Use freshly squeezed lime juice for the best flavor.
- Make sure the filling mixture is well combined before pouring it over the crust.
- Chill the Carlota de Limón for at least 4 hours or overnight to ensure it sets properly.
- Use a hot knife to slice the Carlota de Limón for clean cuts.
Storage instructions:
Store the Carlota de Limón in the refrigerator, covered with plastic wrap, for up to 3 days.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Serve the Carlota de Limón on a decorative platter or cake stand. Garnish with lime slices or zest for a pop of color.
Garnishes:
- Lime slices or zest
- Whipped cream
- Fresh berries
Pairings:
- Mexican hot chocolate
- Margaritas
- Sparkling water with lime
Suggested side dishes:
- Tacos al pastor
- Enchiladas
- Grilled shrimp skewers
Troubleshooting advice:
- If the filling is too thin, add more cookie crumbs to the crust mixture.
- If the filling is too thick, add more lime juice or a splash of milk to the mixture.
Food safety advice:
- Make sure to refrigerate the Carlota de Limón at 40°F or below to prevent bacterial growth.
- Use clean utensils and equipment when preparing the recipe.
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 popular during the hot summer months.
Flavor profiles:
The Carlota de Limón has a sweet and tangy flavor with a creamy texture.
Serving suggestions:
Serve the Carlota de Limón chilled as a refreshing dessert after a spicy meal.
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Region: Mexican