CARLOTA DE LIMÓN PREPARATION

• Slice the limes into quarters and juice each lime.
  4 oz lime juice
  
• Pass the lime juice through a fine sieve and pour into a blender.

  Pour in the evaporated and condensed milks then add the vanilla bean paste.

  Blend for a 30 seconds to 45 seconds, or just until you achieve a smooth mixture. Once done, tap the blender pitcher a few times to release exttra bubbles.

  NOTE: Do not over do it so you don’t end up with lots of air bubbles.
  12 oz evaporated milk, 14 oz condensed milk, 1/2 tsp vanilla bean paste
  
• In a baking dish pour in a little bit of the sauce then arrange a single layer of Maria cookies.

  Next pour in a bit of the milk mixture over the cookies to coat them and use a spoon or spatula to help smooth, then add another layer of cookies and so on repeating until you have used up all of the milk mixtures.

  NOTE: If you would like you can break up some cookies to use to fill in the small gaps of the others.

  NOTE 2: Try no to do more than 4 or 5 layers of cookies so that they do not overpower the taste of the lime-milk mixture. They will soak up the liquid so you also don’t want too many of them because it’ll just end up being like a big soggy cookie and no one wants that.
  2 packs Mexican Maria Cookies
  
• The last or top layer should end with the milk mixture. Make sure you try to smooth it over as much as possible. Then, give the dish a gentle tap on the table to help with any air bubbles.

  Cover the baking dish with plastic wrap or its own lid. Refrigerate for at least 4 hours (best overnight).
  
• Before serving, you may add a coat of lime zest and slices ; this will add an additional nice strong lime taste. Slice and Enjoy, Bon Appétit!

  STORAGE: If you are not eating/serving the whole dessert at once , keep it refrigerated. Use within 2 days.
  1 lime zest, 1 lime slices