Key Lime vs Lime: Is There Really a Difference?
Updated: Mar. 19, 2024
Key lime pie is a summer essential—but can you make this dessert with regular limes? Let's take a closer look at Key lime vs lime.
Limes are a summer staple. Just a splash of this tart juice is all you need to bring out the bright flavors of salads and sooth the savory notes in grilled food. Not to mention, lime can be refreshing in cocktails, limeade and desserts!
But what if your recipe calls for Key limes—and you can’t find them at the grocery store? Is it okay to use regular limes instead?
The Difference Between Limes and Key Limes
What Are Key Limes?
Key limes—also known as Mexican limes or West Indies limes—are small, spherical limes that grow in tropical and subtropical regions. They’re light yellow (not green) when ripe and contain more seeds than regular limes. Their skin is also very thin, which means they don’t store well. It’s best to keep them out of the fridge and use them within two days of purchasing.
Key lime juice is prized for being tart and super-aromatic. You can use them in place of regular limes in any recipe, but they’re an ideal choice for sweetened-up desserts like Key lime pie, cupcakes or thumbprint cookies.
These limes might get their name from the Florida Keys, but they’re grown all of over Florida and in some areas of California. They only grow in the U.S. between June and September, though. In Mexico, they enjoy a year-round season, but their delicate nature means transporting them to the U.S. can be challenging.
Key Lime Recipes That Go Beyond Pie
Key Lime Pie BallsThe classic creamy filling, graham cracker crust and burst of lime are all mixed together in every bite of these rolled cookies. —Taste of Home Test Kitchen
Key Lime Butter CookiesI love limes so much that if a recipe calls for lemons I almost always use limes instead. With their pretty green color, these are perfect for Christmas—you can also make them as sandwich cookies and use lime curd for the filling.—Deirdre Cox, Kansas City, Missouri
Margarita Tres Leches CakeThe first time I ever had tres leches cake I felt as if I were in heaven. I have made it at home using several techniques and flavors, and this margarita twist on the classic is my favorite. —Laurie Lufkin, Essex, Massachusetts
Key Lime TrifleWhen I saw a recipe for banana cream pie trifle I was inspired to invent a version than spun off my favorite pie, Key lime. My family loved it! Some friends got to try it, too, and they enjoyed immensely as well. —Rebecah Lytle, Ocala, Florida
Frozen Key Lime DelightIn the middle of summer, nothing hits the spot quite like this sublime Key lime dessert. Cold, creamy and tart, it tastes like sunshine. —Melissa Millwood, Lyman, South Carolina
What Are Limes?
The limes you’ll find at the grocery store are called Persian limes or Tahiti limes. These larger limes are oval-shaped, dark green and juicy. Each lime contains two to three tablespoons of juice (compared to Key lime’s two to three teaspoons). Their thick skin helps them keep longer than Key limes, and they’re good for about a month in the crisper drawer of your refrigerator.
Persian limes are acidic with a tangy flavor, but they lack the floral bouquet that accompanies Key limes. They’re a great substitute for vinegar in marinades or homemade salad dressings, and their juice and zest boost other flavors in savory recipes like lime-chipotle carnitas.
Mexico and Brazil grow most of the world’s Persian limes, but they’re also grown in the U.S. in Florida. Because they have thicker skin, they’re easier to ship, so you’ll find them available year-round.
Recipes Made with Fresh Limes
MojitoTraditional mojitos are made with rum, which is both pleasant and mildly sweet. If you want a new spin on the classic mojito recipe, try using tequila for tart, yet refreshing flavor. —James Schend, Dairy Freed
Steak with Chipotle-Lime ChimichurriSteak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
Coconut, Lime and Pistachio CookiesPerfect for freezing, these cookies look like Christmas but taste like summer. —Barbara Crusan, Pass Christian, Mississippi
Lemon-Lime BarsThis easy lime bar recipe is a dessert that will wow your guests. I baked these bars for a luncheon on a hot summer day. A gentleman made his way to the kitchen to compliment the cook who made them. —Holly Wilkins, Lake Elmore, Vermont
Bloody MariaTequila, lime and jalapenos give the brunch classic a fresh Mexican twist.—Taste of Home Test Kitchen, Milwaukee, WIsconsin
Lime-Rosemary Shrimp SkewersI had a big bunch of rosemary, so I turned the stems into skewers for grilling shrimp. Serve with rice or couscous and lime wedges. —Leah Lenz, Los Angeles, California
Pressure-Cooker Spicy Lime ChickenThis tender chicken with light lime flavor is a natural filling for tacos, but my son Austin also loves it spooned over cooked rice and sprinkled with his favorite taco toppings. —Christine Hair, Odessa, Florida
Pineapple RumChata ShortcakesThis deliciously different dessert is made in the slow cooker instead of in the oven. When done, add final touches to the cooled pineapple shortcake jars and serve. —Joan Hallford, North Richland Hills, Texas
Pressure-Cooker Lime CheesecakeI love my pressure cooker and get a kick out of creating recipes for it. When I wanted to try a cheesecake, I did some research and put together my own version. Success! It not only was beautiful with no cracks but also tasted absolutely scrumptious. —Joan Hallford, North Richland Hills, Texas
Sunshine Lime RickeyThis is my re-creation of the lime rickey sodas served at my favorite burger place. I even tried a version using my own homemade bitters. —Shelly Bevington, Hermiston, Oregon
Lime-Chipotle Carnitas TostadasHere's a terrific recipe for your next weeknight dinner. Set out various toppings and garnishes so your family members can customize their own tostadas with the lime-kissed shredded pork. —Jan Valdez, Chicago, Illinois
Frozen Key Lime DelightIn the middle of summer, nothing hits the spot quite like this sublime Key lime dessert. Cold, creamy and tart, it tastes like sunshine. —Melissa Millwood, Lyman, South Carolina
Cilantro Lime ShrimpA quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. —Melissa Rodriguez, Van Nuys, California
Easy Pad ThaiSkip the takeout restaurant and give this easy pad thai recipe a try if you need an easy and quick meal. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Simple Lime Gelatin SaladLooking for a festive dish to light up the buffet? This pretty green gelatin salad is eye-catching and has a delightful, tangy flavor. —Cyndi Fynaardt, Oskaloosa, Iowa
Cranberry-Lime SangriaTart, light and fruity, this party-worthy sangria is a hit any time of the year. —Katy Joosten, Little Chute, Wisconsin
Honeydew Lime CoolerServe up a frosty glass of this citrusy blend of lime sherbet and honeydew melon for a real thirst-quencher. I like to sip this on warm afternoons, but it's equally good for breakfast or brunch. —Mitzi Sentiff, Annapolis, Maryland
Coconut-Lime Chicken Curry SoupI created this chicken recipe to replicate the flavors of my favorite curry dish—slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal. —Lisa Renshaw, Kansas City, Missouri
Honey-Lime Almond CookiesDecades ago my grandmother passed this buttery lime cookie recipe to me. Through years of baking, our cookie memories keep the family connected, although we’re miles apart. —Paula Marchesi, Lenhartsville, Pennsylvania
The Final Word
There is a slight flavor difference between Persian limes and Key limes. But when baked into a dessert like Key lime blondies, it’s hard to tell the difference. So if you can’t find Key limes, go ahead and use Persian limes. You’ll still wind up with a delicious summer pie. Just try to avoid pre-squeezed, store-bought juice; its flavor pales in comparison to the freshly-squeezed product.
Originally Published: June 22, 2020
