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Life - Taste

Tuesday, Jun. 30, 2009

Kitchen Tip: Lemon vs. Lime

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Q: Can lime juice and lemon juice be used interchangeably in recipes?

A: The taste will be slightly different, of course, but beyond that, there shouldn't be any reason why you can't make the swap. Lime is a bit more floral, but if the lemon juice is acting as a thickener, such as in a lemon curd or lemon pie, the lime juice should still have enough acidity to do the job. One time when you can't swap is when you are canning tomatoes in a boiling-water canner. Recipes for canning tomatoes call for commercial, not fresh, lemon juice because the percentage of acidity in fresh fruit can vary from 2.5 percent to 4.5 percent.