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Carlota de Limon (Mexican Lemon Icebox Cake) Recipe

Carlota de Limon (Mexican Lemon Icebox Cake) Recipe
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Photos of Carlota de Limon (Mexican Lemon Icebox Cake) Recipe

How To Make Carlota de Limon (Mexican Lemon Icebox Cake)

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Preparation: 20 minutes
Cooking: 0 minutes
Total: 4 hours (including chilling time)

Serves:

Ingredients

  • 2 cups heavy cream
  • 1/2 cup sweetened condensed milk
  • 1/3 cup freshly squeezed lime juice
  • 1 teaspoon lime zest
  • 1 package graham crackers
  • Lime slices for garnish

Instructions

  1. In a mixing bowl, whip the heavy cream until soft peaks form.

  2. Gradually add the sweetened condensed milk, lime juice, and lime zest. Continue whipping until stiff peaks form.

  3. Spread a thin layer of the lime cream mixture on the bottom of a square baking dish.

  4. Arrange a layer of graham crackers on top of the cream, breaking them if necessary to fit.

  5. Repeat the layers, alternating between the cream and graham crackers, until you reach the top of the dish. Finish with a layer of cream.

  6. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or until the graham crackers have softened.

  7. To serve, cut into squares and garnish with lime slices.

Nutrition

  • Calories : 473kcal
  • Total Fat : 35g
  • Saturated Fat : 21g
  • Cholesterol : 125mg
  • Sodium : 213mg
  • Total Carbohydrates : 37g
  • Dietary Fiber : 1g
  • Sugar : 25g
  • Protein : 4g
Have you tried making Carlota de Limon (Mexican Lemon Icebox Cake)? Share your experience, tips, and any tweaks to the recipe in the Recipe Sharing forum section.

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