Carlota De Limón
By Marisol Chancellor
Carlota De Limón
By Marisol Chancellor
- 1 12 oz can evaporated milk
- 1 14 oz can sweetened condensed milk
- ½ cup freshly-squeezed lime juice
- 1 ½ sleeves Maria cookies (about 36 cookies)
- Lime zest and cookie crumbs for decorating
In a blender, add the condensed milk and evaporated milk. Blend until combined. With the blender running, slowly add the lime juice until the mixture becomes thick and creamy.
In an 8” springform pan, arrange a layer of Maria cookies then spread 1/3 of the lime mixture on top of the cookies. Repeat two more times, finishing with a layer of the lime mixture.
Cover and chill in the refrigerator overnight or in the freezer for a few hours until firm.
Garnish with lime zest and cookie crumbs before serving.
In an 8” springform pan, arrange a layer of Maria cookies then spread 1/3 of the lime mixture on top of the cookies. Repeat two more times, finishing with a layer of the lime mixture.
Cover and chill in the refrigerator overnight or in the freezer for a few hours until firm.
Garnish with lime zest and cookie crumbs before serving.