I've recently made a few recipes that called for lime zest and lime juice. (Last night it was the tilapia with chile- lime butter from Gourmet Today.)
Anyhow, none of the limes that I have used had anything close to the amount of juice I get out of a lemon. I used my reamer, just like I do with a lemon, and there just was not a lot of juice in the limes.
I am wondering if I am not picking them well, or, it f it is just the nature of the fruit, and they cannot be compared to lemons.
Any thoughts, or suggestions on how to choose a lime?