How to make a Mexican Lemon Pie (Carlota)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk provides a dairy-free option with similar sweetness.

ladyfinger cookies

🥗Healthier: whole grain cookies

💰Cheaper: sponge cake

Whole grain cookies add fiber, while sponge cake is often more affordable.

gelatin

🥗Healthier: agar-agar

💰Cheaper: cornstarch

Agar-agar is plant-based, while cornstarch is a common thickening agent.

Prepare a baking dish by lightly greasing it or lining it with parchment paper.

In a mixing bowl, combine condensed milk, juice from the lemons, and vanilla extract until smooth.

In another bowl, whip heavy cream until soft peaks form.

Gently fold the whipped cream into the lemon mixture until well combined.

In a separate bowl, beat egg whites with sugar and salt until stiff peaks form.

Fold the egg whites into the lemon and cream mixture carefully to maintain volume.

Soak Maria cookies in evaporated milk briefly, then layer them in the prepared dish.

Spread half of the lemon mixture over the cookies, smoothing it out evenly.

Add another layer of soaked Maria cookies on top of the lemon mixture.

Top with the remaining lemon mixture, smoothing the surface.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until set.

Once set, garnish with lemon zest before serving.

Slice and serve chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens