Lemon Carlota
Prep Time
10 mins
Cooling Time
2 hrs
Total Time
2 hrs 10 mins
One of the easiest and most iconic desserts of Latin America is definitely the lemon carlota. It is a refreshing and creamy dessert that has a lot of charm for its simplicity.
Course:
Dessert
Cuisine:
Mexican
Keyword:
lemon carlota,
Servings: 8 pieces
Ingredients
- 1 medium can sweetened condensed milk (400gr)
- 1 medium can heavy cream (400gr)
- 1 medium can evaporated milk (400 gr)
- 7-10 lemon (150 ml lemon juice)
- 1 cup milk
- 2 packages of Maria biscuits (500 gr)
- Lemon zest
- Mixed berries to garnish (optional)
Instructions
-
Pour into the blender the condensed milk, the heavy cream, the evaporated milk and the lemon juice and blend for 2 minutes in low speed. The consistency must be like a thick cream.
-
Soak the maria biscuits into the cup of milk for a couple seconds. Be careful because if you leave it in the milk for too long the biscuit won’t be hard enough to become a layer of the ice cream cake. The biscuit must be firm enough after soaking it in milk.
-
Place the biscuits as a base then cover with some lemon cream and repeat the steps until you use all the cream. The last layer must be of cream. Sprinkle with lemon zest and take to the fridge for at least 2 hours.
-
Cut into pieces and decorate with fresh berries.