Recipe: Elizabeth's Carlota de Limon
Elizabeth’s Carlota de Limon
This recipe means so much to me. My mom made it for me and my siblings for almost every special occasion growing up. I learned the recipe about ten years ago and have continued the tradition for my family. This past holiday season, I made it to share with my comrades for the first time. I was delighted they loved it as much as my family. Making and sharing food is such a beautiful way to share our history, culture, and nostalgia with new friends and comrades. I’m so excited to share this with you all. I hope you enjoy making, sharing, and eating this too.
P.S. It goes great with coffee!
13x9” cake pan
Large mixing bowl
Something to mix with: sturdy whisk, blender, hand mixer, standing mixer
8 oz package cream cheese, room temperature
10 oz sweetened condensed milk
1 cup evaporated milk
2 packet of Maria’s Cookies (or any dry, thin, vanilla biscuit)
1 cup lime juice (4-6 limes)*
12 oz canned peaches
3/4 cup chopped pecans
I like mine very tart. I suggest taste testing as you add lime juice.
Walnuts or coconut flakes instead of pecans
Fresh or canned pineapple instead of peaches
Combine the room temperature cream cheese, evaporated milk, and sweetened condensed milk. If using electric mixer, use medium setting. Mix until smooth. Mixture will be runny.
Slowly add lime juice, turning electric mixers to the lowest setting. Mixture will start to thicken as you add juice. Be careful not to overmix or mixture will become runny again.
Cover the bottom of a 13x9” pan with a single layer of cookies. Scoop 1/3 of the cream mixture and spread evenly. Add 1/3 of the peach slices and sprinkle 1/4 cup walnuts evenly. Repeat once.
Add one more layer of cookies and cream. Use remaining fruit and nuts to decorate the top.
Refrigerate at least 4 hours.