Mexican Lemon-Pie (Carlota)
The Mexican Lemon-Pie (Carlota) is a delicious, creamy, citrusy dessert. The combination of citrus with the sweetness of the condensed milk and the Maria cookies is a match made in heaven, which will please the taste pallet of most people. So far, all visitors who tried it at our home loved it.
It is a non-bake cake with a lemon kick great for summer days. The lemon carlota spread all over Latin America but has its origin in Mexico. That it is a very easy dessert to make has helped in its spread all over Latin America.
From the Mexican desserts Alexandra made for my family, which is Swiss-British, this has been the dessert they probably enjoyed the most. In Mexico jellos are a very important dessert and a dessert served at most parties. In Switzerland people are not very much into jellos. Even if they are decorated very nicely, it’s not a dessert which is enjoyed as much as in Mexico. People in Switzerland enjoy cakes much more.
When Alexandra made her first jello for my family, she was dissapointed by their reaction to the dessert. So the next time we invited my family over she wanted to make a different typical Mexican dessert and opted for the Mexican Lemon-Pie (Carlota). This time she didn’t get dissapointed and her dessert was a huge success. My niece and nephew liked it so much, that they took seconds. Same with my brother, a dessert connaisseur, who loves Austrian cakes and Italian desserts alot.
Its simplicity is probably the best part of the dessert. This very simple recipe will be enjoyed even more than most cakes or desserts which take hours to prepare. The ingredients are easily available all around the world. If no Maria cookies are available in your area then you can easily replace them with a rich tea biscuit.
As it’s one of the staple Mexican desserts you can never go wrong, when you make it for Mexican guests.
Video with step by step instructions: https://www.youtube.com/watch?v=QqqhaSpNe44
Mexican Lemon-Pie (Carlota)
Ingredients
- 1 can condensed milk
- 1 can evaporated milk
- 7 lemons
- 1 1/2 package Maria cookies
Instructions
- In a blender blend the condensed milk, the evaporated milk and the juice of the lemons on high speed for about 2min.
- In a springform or mold layer the Carlota.
- Pour some batter to the bottom of the mold and spread it out evenly with a spatula.
- Add a layer of Maria cookies. To fill the gaps break some cookies into pieces.
- Alternately add a lawyer of batter and a layer of cookies until you run out of batter or the mold is full. The top layer should always be batter.
- Leave it in the fridge for 3 hours or if possible over night.
- Before serving you can decorate the top of the lemon-pie. We used marzipan fruit figures, leaves out of chocolate some crumbled up cookies.
English (UK) 
Español de México
Can’t wait to.make this this its gonna make a super bowl dessert