9 g lime powder (= 1 level tablespoon)
30 ml cold water
1 can sweetened condensed milk (397 g)
1 can evaporated milk, well chilled (360 g)
1 pack of Galletas María or tea biscuits (150–200 g)
Lime zest, dehydrated lime slices, and crushed cookies for decoration (optional)
- Prepare the lime concentrate: mix the lime powder with cold water until dissolved. Let sit for a few minutes.
- Blend the lime concentrate, sweetened condensed milk, and evaporated milk until smooth and slightly thickened.
- In a dish or mold, alternate layers of Galletas María and lime cream, starting with a layer of cookies.
- Finish with a cream layer and chill for at least 4 hours, preferably overnight.
- Decorate with lime zest, dehydrated lime slices, and crumbled cookies before serving.
Mex-Al Tip:
This version made with lemon powder has a bold and stable flavor. It’s ideal for quick production or serving individual portions in small cups. Perfect for wholesalers, caterers, or shops looking for consistent quality without the hassle of fresh lemons.
While it’s best to prepare Carlota a few hours before serving to give it structure, it’s important to know that the mixture thickens over time due to the acidic reaction of the lemon with the milk.
For a smoother and creamier texture, it should be enjoyed within 24 hours. If left longer, it will firm up, which is still tasty but results in a denser consistency.
