• Before juicing the limes, zest them first. You willl need 2 tablespoons total, divided evenly: 1 tablespoon for the whipped cream and 1 tablespoon for the lime sugar.

Carlota de Limón

• Juice the limes (do not over-squeeze as it will bring out bitter notes).
• Pour the lime juice, evaporated milk, and sweetened condensed milk into a blender. Blend just until smooth and thoroughly combined. Avoid overmixing, as it can create too many air bubbles. It should take less than two minutes.
• Once the mixture is creamy, pour a thin layer into the bottom of your dish. Add a layer of cookies on top, breaking them in half as needed to create an even layer. Repeat this process, alternating filling and cookies, until you have at least five layers—finishing with a layer of filling on top. The more cookies you use and the less filling, the more cake-like the texture. I usually aim for three layers of filling and two layers of cookies for a creamier result.
• Use a spatula to smooth out the top layer, then cover the dish with plastic wrap. Place it in the fridge or freezer to chill for at least 4 hours.

Zesty Whipped Cream

• Add the heavy cream, sour cream, powdered sugar, vanilla extract, and lime zest to a mixing bowl.
• Using the whisk attachment, begin mixing on low speed to combine the ingredients. Gradually increase the speed to medium-high, and whip until medium peaks form.

Lime Sugar (optional)

• Add the sugar and lime zest to a food processor or blender and pulse until fully combined. Set aside.

Assemble

• When you are ready to serve, remove the dish from the fridge or freezer (if freezer, let it sit out for 10 minutes). Gently pour the zesty whipped cream over the top and spread it into an even layer.
• Sprinkle the lime sugar on top, garnish with lime slices, and enjoy!