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How to Make Key Lime Cake

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The key lime cake or “lime Carlota” is such an easy dessert to prepare, it’s become a classic among families. It’s a popular dessert in Mexican cuisine and doesn’t require much time for cooking or hard-to-find ingredients. The secret is its soft, melt-in-your-mouth yet crunchy texture, and its sweet and sour taste.

5-Minute Crafts brings you the recipe to this sweet and creamy delicacy, a treat perfect to enjoy at any time.

Ingredients

  • 1 can of condensed milk

  • 1 can of evaporated milk

  • 1/2 cup of juice from a freshly cut lemon

  • 1 box of unflavoured gelatin (7 grams) hydrated in 1/4 cup of water and dissolved in a bain-marie

  • 30 graham crackers

  • Lemon zest (to taste)

  • Whipped cream (to taste)

Directions

1. ​​​Pour the unflavoured gelatin in 1/4 cup of water and dissolve it in a bain-marie.

2. Mix the condensed milk and evaporated milk in the blender. Next, add the lemon juice and the previously dissolved gelatin, gradually.

3. Line the bottom of a glass container with aluminum foil or spread a small amount of butter on its surface to avoid the mixture from sticking to it. Set the first layer of graham crackers down.

4. Cover the cracker layer with the mixture at the bottom, then coat the mold’s walls with crackers.

5. Layer up the dessert, alternating between a layer of crackers and the lemon mixture until you use all the ingredients or fill up the container.

6. Refrigerate for 2 hours and remove the dessert from the container or cut it into slices.

7. Decorate it with whipped cream. You can also add some lemon zest and slices.

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