"Similar at the core yet varying in nuance, it is no wonder lemon and lime are so interchangeable. Undeniably, they both have that zesty zing that sparkles anything they touch, but in entirely different ways. Whereas lemon's sour taste is still laced with subtle hints of sweetness, lime is sharper and crisper, with a stronger emphasis on citral aroma. If you thought lemon's brightness was mesmerizing, just wait until you taste what lime can do."
"Figuring out how much lime to use in place of lemon is not difficult. The zest of one lemon equals around one and a half that of lime. As for the juice, lemon tends to yield twice as much juice as lime - Persian lime, Key lime, or any other type of lime - so if you have a recipe that calls for the juice of one lemon, it might require two limes."
Lemon and lime share a zesty acidity but differ in nuance: lemon offers sourness with subtle sweetness, while lime is sharper, crisper, and emphasizes citral aroma. Lime zest cuts through creamy bases and adds complex layers; its aroma feels both soothing and refreshing. For substitution, one lemon zest equals about 1.5 lime zests, and lemon typically yields about twice the juice of a lime, so one lemon juice often requires two limes. Lime works well in simple sugar-and-cream icings and in thin glazes for bundt cakes and donuts, bringing intense brightness to familiar baked goods.
Read at Tasting Table
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