Lemon Carlota Recipe without evaporated milk

The classic lemon carlota is made based on condensed milk, evaporated milk and lemon juice. However, in some countries it is difficult to find evaporated milk and, therefore, we can ask ourselves how to replace this ingredient. Well, in Recipesgatis we propose to replace evaporated milk with milk cream, a much more common and easily accessible product. Do you like the idea? If the answer is yes, keep reading! In addition, we show you how to do lemon carlota without oven, a much cheaper recipe in every way. Dare and discover with us the step by step of this delicious lemon carlota without evaporated milk.

Ingredients to make lemon carlota without evaporated milk:

1. Squeeze the lemons and reserve the juice for a moment while mixing the rest of the ingredients.

2. Prepare the cream by beating the condensed milk with the cream of milk and the half cream, and adds the lemon juice. You will see that as you bathe the preparation becomes thicker and forceful, so that, as soon as the ingredients have integrated, stop beating.

3. Take a medium-large mold and grease it with butter to prevent lemon carlota without evaporated milk from getting stuck.

4. Place a layer of sweet cookies, ensuring that there is no place between them. You can use the cookies that you like the most, such as Maria cookies, Ducales cookies, etc.

5. Pour half of the lemon cream on the cookies, place another layer of cookies and end with the remaining cream.

6. Reserve the lemon carlota without evaporated milk in the refrigerator for at least 3 hours to set the cream. If you leave it throughout the night, better! Thus, the next day you can remove it without problems and the result will be an exquisite, easy and fast lemon cake. Without a doubt, this lemon carlota without oven is ideal for any occasion and time of the year.