i'm making an apple crisp but the recipe calls for 2 tbs. of LEMON juice and all I have on hand is LIME juice.is it possible?
Yup, I've got suggestions. I use lots of limes and can't seem to keep enough in the house. Lime slurpies wtih tequila: 1-1/2 trays of ice cubes Juice of 5 or 6 limes Agave nectar (or sugar) to taste - at least 1/4 cup 4 ounces tequila Blend til smooth. These can be more or less thick depending on what you like, I like to eat mine with a spoon. Limeade Juice of two limes Two tablespoons sugar Tall glass full of ice cubes. Put the lime juice over the ice, add the sugar, then add water to fill the glass and stir. I don't know why, but doing the ingredients in the order listed above is better than any other order. Lime and Cabbage Slaw (I actually just made some of this an hour ago) 1/2 a cabbage shredded fine Juice of 4 or 5 limes three large tomatoes cut up 4 jalepeno peppers, seeded and minced 6 garlic cloves minced fine 1 small onion minced Cilantro to taste Fresh thyme or oregan to taste Salt pepper to taste This is a great side dish for richf mexican food as it's fresh and crunchy. It's also wonderful by itself, I just had a bowl with some avocado and quesa fresca added. It's also really good with cooked shrimp added. You can also juice them, freeze the juice in ice cube trays then put into a freezer ziplock. I do this in the summer when I get huge bags of Myer lemons from friends and have fresh juice cubes to use all winter.
I would make something like a sorbet, granita, or key lime pie. mojitos, margaritas, cosmopolitans...all my go to cocktails. You could also use the juice and some zest to make a lime mayonnaise (an aioli of sorts) as an interesting dipping sauce for crab cakes or fries, or a zesty sandwich topper. Or use the juice for meat marinades for chicken, pork or beef: Yogurt, Lime, and Black Pepper Marinade 1 cup plain nonfat yogurt 4 medium scallions (white and green) -- finely chopped 1/4 cup fresh lime juice 2 Tbsp lime zest -- finely grated 2 Tbsp safflower oil 2 large garlic cloves -- minced 1 Tbsp black pepper -- coarsely ground 1/4 tsp salt 1 tsp ground cumin -- OR coriander, chili powder, or curry powder (optional) Combine all ingredients in a nonreactive bowl. Use as a marinade for beef, chicken, or pork; or cover tightly and refrigerate for up to 1 week. Fresh limeade. Fresh limeade made with seltzer. Fresh limeade with ice and rum and seltzer. Lime daquiris, margaritas Extra limes are no problem in my house, I put lime in everything, it is one of the ten foods I would take to a desert island. Homemade salsa. V8 Juice with half a lime squeezed in it. Mango/jicama salad with lime juice and olive oil dressing. Lime squares (just like lemon squares, but with lime.) Put it in your tuna salad, in your vinegrette, in your stir fry sauce, etc, etc, etc.
You could juice them and freeze the juice in ice cube trays. Then store the cubes in plastic bags for later use. Also you can take off the zest and freeze it too. Lime marmalade is yummy. Candied peel is good too, especially dipped in chocolate.
