Carlota de Limón
Steps
- Blend 397g of sweetened condensed milk, 355ml of evaporated milk, ⅓ cup of key lime juice, and 1 teaspoon of vanilla extract until smooth.
- Set out 48 Maria cookies. Arrange a quarter in a single layer in a 7in / 18cm square dish, breaking some to fill gaps.
- Spread a quarter of the lime cream over the cookies. Repeat until you have 4 layers of each, finishing with cream.
- Cover and refrigerate for at least 4 hours, until the cookies soften and the filling sets. Cut and serve cold.