Creamy Lemon Carlota

 

Creamy Lemon Carlota

This creamy lemon Carlota is one of those easy no-bake desserts that always impresses. It’s fresh, silky, sweet, and perfectly balanced with the bright flavor of lemon. Made with simple ingredients and layered with Maria cookies, it turns into a soft and delicious chilled cake that’s perfect for any occasion.

Ingredients

• 2 to 3 packages Maria cookies (about 300–450 g, depending on the size of your mold)
• 1 can sweetened condensed milk (about 395 g)
• 1 can evaporated milk (about 360 ml) or 1 cup heavy cream if you want it extra creamy
• 1/2 cup freshly squeezed lemon juice (120 ml)
• Zest of 1 to 2 lemons (green part only)
• Lemon slices for decoration (optional)
• Optional: 1 to 2 teaspoons vanilla extract

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Instructions

1. Prepare the pan

Line a 20–22 cm mold with plastic wrap or parchment paper to make unmolding easier. If possible, chill the mold in the refrigerator for about 10 minutes before assembling.

2. Make the creamy mixture

In a blender or bowl, combine the condensed milk with the evaporated milk or heavy cream. Mix until smooth.
Tip: If the evaporated milk is very cold, the mixture will turn out thicker and more stable.

3. Add the lemon juice

Slowly pour in the lemon juice while mixing. The mixture will naturally thicken because of the acidity.
Note: Don’t add too much lemon juice, or the mixture may begin to separate.

4. Add zest and vanilla

Fold in the lemon zest and vanilla extract, if using.
Tip: Grate the lemon zest directly over the mixture to capture all the fresh citrus oils.

5. Start layering

Spread a layer of the lemon cream on the bottom of the mold. Then arrange a layer of Maria cookies on top, using whole or broken cookies to fully cover the surface.
Tip: Do not dip the cookies in liquid. They will soften naturally as the dessert chills.

6. Repeat the layers

Continue alternating layers of cream and cookies until all the ingredients are used. Finish with a final layer of cream on top.
Note: Press the cookie layers very gently so there are no gaps, but don’t crush them.

7. Chill

Cover the dessert and refrigerate for at least 4 hours, though 8 to 12 hours is best for the perfect texture.
Tip: If you’re short on time, 2 to 3 hours will help, but it tastes even better the next day.

8. Unmold and decorate

Carefully invert the Carlota onto a serving plate. If you used plastic wrap, gently pull the edges to release it. Decorate with extra lemon zest and lemon slices just before serving.
Tip: Pat the lemon slices dry so they don’t release moisture onto the cream.

9. Slice and serve

Use a warm knife for cleaner slices. Dip the knife in hot water, wipe it dry, and cut. Store in the refrigerator and enjoy within 3 to 4 days for the best flavor and texture.