Ingredients with Measurements:
- 1 can of condensed milk (14 oz)
- 1 can of evaporated milk (12 oz)
- 1 cup of freshly squeezed lime juice
- 1 package of Maria cookies (7 oz)
- 1 cup of chopped walnuts
- 1 cup of heavy cream
- 1/4 cup of powdered sugar
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. In a large bowl, whisk together the condensed milk, evaporated milk, and lime juice until well combined.
2. In a food processor, crush the Maria cookies into fine crumbs.
3. Add the chopped walnuts to the cookie crumbs and mix well.
4. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
5. Fold the whipped cream into the condensed milk mixture until fully incorporated.
6. Line the bottom of the springform pan with the cookie and walnut mixture, pressing it down firmly to form a crust.
7. Pour the condensed milk mixture over the crust and smooth it out with a spatula.
8. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set.
9. Once set, remove the Carlota de Limón from the pan and garnish with additional chopped walnuts and lime slices, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 4 hours (refrigeration time)
5. Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Per serving:
- Calories: 460
- Fat: 25g
- Carbohydrates: 51g
- Protein: 9g
- Sodium: 210mg
- Sugar: 42g
Substitutions for ingredients:
- You can use graham crackers or digestive biscuits instead of Maria cookies.
- Pecans or almonds can be substituted for walnuts.
- Lemon juice can be used instead of lime juice.
Variations:
- You can add a layer of sliced strawberries or raspberries between the crust and the filling.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Add a splash of tequila or rum to the condensed milk mixture for a boozy twist.
Tips and tricks:
- Make sure to press the cookie and walnut mixture firmly into the bottom of the pan to form a solid crust.
- Whip the heavy cream until stiff peaks form to ensure a light and fluffy filling.
- Use freshly squeezed lime juice for the best flavor.
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 additional chopped walnuts and lime slices for a pop of color.
Garnishes:
- Chopped walnuts
- Lime slices
- Whipped cream
- Fresh berries
Pairings:
- Coffee
- Tea
- Sparkling water with lime
Suggested side dishes:
- Fresh fruit salad
- Grilled pineapple
- Coconut rice
Troubleshooting advice:
- If the filling is too runny, try whipping the heavy cream for a few more minutes until it forms stiff peaks.
- If the crust is too crumbly, add a little more melted butter to the cookie and walnut mixture.
Food safety advice:
- Make sure to refrigerate the Carlota de Limón at 40°F or below to prevent bacterial growth.
- Use pasteurized eggs if you choose to add them to the recipe.
Food history:
Carlota de Limón is a traditional Mexican dessert that originated in the state of Sinaloa. It is named after Empress Charlotte of Mexico, who was known for her love of citrus desserts.
Flavor profiles:
This dessert is sweet, tangy, and nutty, with a creamy texture and a crunchy crust.
Serving suggestions:
Serve the Carlota de Limón chilled, straight from the refrigerator.
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Region: Spanish