01
Lemons
10.0best for pie crust1:1
Thick and tangy; lower fat swap for dips and dressings, won't emulsify as smoothly
10.0
limes substitute
in pie crust.
Limes provide the signature acidity for key lime pie and similar fillings. The sub must deliver comparable tartness.
top substitutes
02
Oranges
10.0best for pie crust1/2:1
Sweeter, use less juice, add vinegar for tang
10.0
03
Lemon Peel
10.0best for pie crust1 tsp : 1 tsp
Lime zest, sharper citrus note
10.0
show 7 more substitutes
04
Grapefruit
10.01/2 each : 1 each
Bitter-sour; use half for similar acidity
10.0
05
Kumquats
10.03 each : 1 each
Juice 3 kumquats per lime; tart and fragrant
10.0
06
Mandarin
10.01 whole : 1 whole
Sweeter and less sour; works in Asian marinades and salsas where lime brightness is needed
10.0
07
Tangerines
10.01 whole : 1 whole
Use juice and zest for a sweeter, floral citrus note in place of lime
10.0
08
Lime Juice
7.52 tbsp : 1 tbsp
Bottled juice in place of fresh lime; use 2 tbsp per lime, add zest if available
7.5
09
Apple Cider Vinegar
5.01 tbsp : 1 tbsp
Per tbsp lime juice; fruity acid substitute
5.0
10
Tamarind Paste
2.51 tbsp : 1 tbsp
Sour and fruity; dissolve in water first
2.5