When a recipe calls for a lime, juiced...does that mean I just squeeze the juice out of the lime or can I just buy the container of lime juice??
limes have a milder, sweeter taste than lemons so if you want something really tart or the recipe calls for lemon zest, limes won't do. Otherwise, you can perfectly use them.
It depends a lot on the recipe. If you're doing something where the lemon is a major flavor (like lemon menagerie pie), then no, you should stick with lemons. If the lemon is kind of a background flavor (like in a Moroccan stew), using limes should be fine.
There are many different varieties of lemons, but it's hard to tell the difference between them. Lemons are very useful citrus fruits. Although they are often too tart for eating, their juice is used to flavor everything from fish to salads and fruit desserts. Lemon juice, low in calories, adds flavor and zip to foods and is a good substitute for salt, salad dressings and sauces. The juice from 6-8 lemons makes about 1 cup of fresh lemon juice. When it's hot outside, make fresh lemonade. It's a great way to rehydrate yourself and quench your thirst! The best lemons are heavy for their size and have a fine-textured skin. Deep yellow lemons are usually more mature than light yellow ones and not quite as acid. One lemon contains 35% of the vitamin C your body needs every day. Limes have a flavor similar to lemons, but are more fragrant and less acid. Limes are also important for their juice. When selecting limes, choose those that are firm and heavy, this means they have lots of juice. Depending on the type and size of the lime, it will take between 6 and 9 to make 1 cup of fresh lime juice.
it may change the taste depends on how much u need
