do you ever use lime juice when recipe calls for lemon juice? (ingredients, chicken)
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I don't happen to have lemon juice handy but I have one of those plastic bottles of lime juice in the frig. So what is the difference in taste between the two juices as it would apply to a recipe? I guess the title of this post could have read 'would you use lime juice instead of lemon juice if the recipe called for lemon juice'.(not much different than original title)
Limes generally produce a slightly more bitter taste and lemon juice adds more sourness. The difference can be pronounced or negligible, it depends largely on what you're using it for.
Limes generally produce a slightly more bitter taste and lemon juice adds more sourness. The difference can be pronounced or negligible, it depends largely on what you're using it for.
This. Those little bottles are crap. Yes, fresh is more expensive, but they will last a long time in your refrigerator until ready to use. Throw those bottles away.
To answer your question: yes, I have used lime in the place of lemon, but it really depends on the application and flavor profile of the dish. It would be better to tell us the recipe along with the question.
This. Those little bottles are crap. Yes, fresh is more expensive, but they will last a long time in your refrigerator until ready to use. Throw those bottles away.
Another vote for freshly squeezed. I am most likely to substitute lime juice (and zest) for lemon juice when I make ceviche, but I would not hesitate to use it instead of lemon juice in anything I can think of.
OP: Use whatever juice you have available whether it be fresh or in a bottle *some people do not keep fresh lemons and limes around the house*.
Personally I will not substitute one juice for the other and if I did not have either I would omit it from the recipe.
Depends on the context of the recipe. Many times the lemon or lime juice is a "finisher" and it makes a major difference in the taste of the dish.
Keep in mind too OP that if you use a different ingredient the flavor of the finished product may change radically. I hate reading reviews where people talk about swapping out major ingredients for something else and then didn't like the result of the recipe.
I'm not a strict cook so I've used close-enough substitutes many times.
Obviously, it depends on what you're making. If I was making a lemon cake, for example, I would stick to fresh lemon juice. But for pretty much anything else I've made in the past such as sweet & sour pork, fish with lemon butter sauce, etc, I've used fresh lime / fresh lemon / bottle kind - based on what I had handy at the time. No harm done.
I was going to ask this myself since strangely enough, limes are abundant and super-cheap here, AND very juicy. But no lemons.
I tried making mayo once with limes instead of lemons and it didn't work. I didn't dare try again. Maybe limes don't have the acid lemons do. So it's back to vinegar.
I think in recipes, I would substitute limes. But more experimenting is required.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
