1

votes

No lemons to be had- are limes chemically the same?

Answered on August 19, 2014
Created August 03, 2012 at 9:18 PM

Hopefully super quick chemistry question- so, I am living in a country that has no lemons, to my extreme detriment and inconvenience. Whenever I see all these fun things one can do with lemons, like for example dissolving calcium eggshells, taking with water for digestive health, etc- I get a bit wistful.

Will limes work instead for these things? Thanks so much, it is such a trial!

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 04, 2012
at 06:34 AM

Heh, I see the dilemma! But I was never a fan of citrus with my food (cept sometimes some tequila-lime-cilantro-chile shrimp or chicken for a Southwestern-theme meal). I'd never have put any citrus juice with my kale or broccoli to begin with, so that may have simplified matters for me! When stuff like that is called for, I just use a dash of balsamic vinegar. I know it wouldn't be the same if you like the lemon taste, but perhaps if it works with the recipe and you want a bit of acid...? Glad I could help a bit, but I know how it is when you want WHATYOUWANT and a close sub isn't gonna work.

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on August 04, 2012
at 05:41 AM

Christopher, I wholeheartedly concur, substitutions cannot be made! Squeezing lime juice on chicken, kale, most things, is not gonna fly, its very upsetting. But if its MORE acidic, as you say, it will indeed have the same health benefits, you think?

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on August 04, 2012
at 05:39 AM

Thanks Luckie- yeah, I'm giving it a try, as far as the lemon juice/water digestive thing and calcium-dissolving, so hopefully I'll be able to tell whether it works or not! Cooking-wise, though, I can't substitute it- I mean, kale and lime, roasted broccoli and lime? Not so delicious.

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on August 04, 2012
at 05:37 AM

Borofergie- Egypt.

76026e8ef496039d5075440ff731aa0d

(5386)

on August 03, 2012
at 09:28 PM

No lemons...must be the people over at the Lime Camp putting the squeeze on those lemons *shifty eyed*

B3173217a49b5b0116078775a17eb21d

(11488)

on August 03, 2012
at 09:26 PM

Wow. Which country has no lemons? That'd be a great quiz question. I thought they were pretty universal.

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3 Answers

4
782d92f4127823bdfb2ddfcbcf961d0e

on August 03, 2012
at 09:29 PM

Lemons and limes are both citruses. Lemons tend to be more sour. I like the taste of limes better but I suppose that they are pretty much interchangeable. I say go with the limes.

4
61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 03, 2012
at 09:26 PM

I think so. Limes are actually a little bit more acidic than lemons, so you may find you need a little bit less lime juice than lemon if you are substituting. I'd recommend giving it a try as called for, and lessen the amount a little bit if you find that the lime flavor or acidity are too strong.

I personally prefer limes to lemons, and I use the substitution all the time for cooking in terms of flavor and for ensuring proper acidity in preserved food.

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 04, 2012
at 06:34 AM

Heh, I see the dilemma! But I was never a fan of citrus with my food (cept sometimes some tequila-lime-cilantro-chile shrimp or chicken for a Southwestern-theme meal). I'd never have put any citrus juice with my kale or broccoli to begin with, so that may have simplified matters for me! When stuff like that is called for, I just use a dash of balsamic vinegar. I know it wouldn't be the same if you like the lemon taste, but perhaps if it works with the recipe and you want a bit of acid...? Glad I could help a bit, but I know how it is when you want WHATYOUWANT and a close sub isn't gonna work.

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on August 04, 2012
at 05:39 AM

Thanks Luckie- yeah, I'm giving it a try, as far as the lemon juice/water digestive thing and calcium-dissolving, so hopefully I'll be able to tell whether it works or not! Cooking-wise, though, I can't substitute it- I mean, kale and lime, roasted broccoli and lime? Not so delicious.

1
A7768b6c6be7f5d6acc76e5efa66464c

on August 04, 2012
at 12:18 AM

I think lemons have a brighter, cleaner flavor than limes, and would likely not substitute limes for something like hollandaise sauce, where the whole flavor profile is butter and lemon. (But I wouldn't rule it out entirely.)

But for almost everything else, if your choice is limes, or nothing, then you must use limes. It's a suitable (but more acidic) substitute, and doing without it in a dish that needs the hit of citrus doesn't seem like an option.

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on August 04, 2012
at 05:41 AM

Christopher, I wholeheartedly concur, substitutions cannot be made! Squeezing lime juice on chicken, kale, most things, is not gonna fly, its very upsetting. But if its MORE acidic, as you say, it will indeed have the same health benefits, you think?

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