We’ve all been there before: You’re in the grocery store with your shopping list, ticking off ingredients as they go into the cart when you realize that the next item you need isn’t there. They don’t carry it, or they’ve run out of stock. The other store is like, a twenty minute drive away. . . Surely this similarish-sounding ingredient will work? Especially, you figure, if the two look and smell more or less alike; perhaps they even belong to the same family. What difference will it really make?

Well, in the case of “regular” limes vs. Key limes, the truth is, not a ton. Of course there’s more separating the two than meets the eye, but the differences are fairly minute and, indeed, the two can often be used interchangeably in recipes without risk of total disaster. Though, naturally, it stands to reason that Key Lime Pie is not Key Lime Pie without the use of its namesake citrus. So, let’s break it down.

Key limes are smaller than the standard Persian limes and have thin, leathery skin. Choose fruit that is heavy for its size, firm, and shiny, and avoid any that have bruises or blemishes.

First things first: What we here in the States think of as “regular” or “conventional” limes, are actually technically called Persian (or Tahitian) limes. Funnily enough, they’re actually much less common worldwide than the Key lime, which is also known as the Mexican or West Indian lime. The latter’s Florida connection dates back to the turn of the last century, where they were commercially produced until a hurricane in the late 1920s pretty much wiped the crop out. Following that, production largely switched over to the more efficient and disease-resistant Persian variety. While many residents in the Key region still grow the eponymous trees on their property, most of the Key limes you find in stores here are sourced from Mexico.

Smaller though they may be, Key limes are actually known for having a bolder, slightly herbal-floral aroma and packing much more of an acidic punch than their Persian brethren. Aesthetically, they also tend to have a more yellow-ish tint to their green, the feel of the rind is a little more leathery, and inside, you’ll find significantly more seeds. Which brings up the subject of work: There’s no denying that Key limes require a lot more of it—especially when you consider yield (not a lot) versus the cost (sometimes up to two or three times more than a Persian lime).

Despite their differences, the fact of the matter is they each have their merits in the kitchen, as these ten recipes demonstrate.

Perfect Daiquiri


No, not that daiquiri. While the icy, sugary frozen version will always hold a place in our spring-break-beach-loving hearts, it just can’t compare to the perfection of a classic daiquiri. Made up of just three simple ingredients—white rum, simple syrup, and fresh lime juice—this hard shaken sweet-tart refresher is guaranteed to become your summer (ok, year-round) staple. Get our Perfect Daiquiri recipe.

Chili-Lime Roasted Chickpeas


Looking for a (genuinely tasty) healthy snack to keep around the house for when those cravings attack? These crunchy-tangy-spicy poppers deliver the satisfaction of a much more sinful munchie. Get the recipe.

Tom Kha Gai (Thai Coconut Chicken) Soup

Make like the song and put the lime in the coconut (milk) for this classic Thai soup. The citrus’ sharp, acidic profile cuts through the sweetness of the rich coconut milk and helps play up the sour-savory umami flavors of the fish stock and mushrooms. Get our Thai Coconut Chicken Soup recipe.

Grilled Chile Salmon with Lime Crema


Often when lime is called for in a recipe, it’s as a secondary seasoning or garnish. Less common are recipes like this one, where the juice and zest of the citrus are featured prominently in several elements of the dish. Get our Grilled Chile Salmon with Lime Crema recipe.

Blackberry Lime Cake

Carrie Sellman for The Cake Blog

Ambitious baker alert! Finally, a lime-centric dessert thinks outside the curd. This show-stopper of a dessert infuses lime zest into classic vanilla sponge cake, offering a subtle, refreshing tang to balance out the juicy sweetness of blackberry buttercream. Get the recipe.

Key Lime Pie


Key lime and pie are inextricably linked. In most people’s minds, the former hardly exists without the other. But, hey, if you’re going to get pigeonholed for something, it may as well be as one of the country’s most iconic and beloved desserts. Get our Key Lime Pie recipe.

Key Lime Pie Dip

Shaken Together

Of course, if you love the flavor of this classic dessert but want to shake up the format, this clever recipe breaks out of the pie mold by presenting the curd base as a sweet dip for cookies and graham crackers. Get the recipe.

Key Lime Sorbet

Real Food Girl

If you’re filled up on pie (props to you and your willpower), opt instead for a dessert that emphasizes the lightness and freshness of the citrus. This tart, cooling sorbet is the perfect post-backyard-barbecue palate cleanser. Just be forewarned that juicing that many little Key limes is going to take some elbow grease. Get the recipe.

Easy Key Lime Scallop Ceviche

Always Order Dessert

The intense, acid-driven profile of the Key lime is a nice foil to the natural oceany sweetness of scallops. Bright and aromatic with just the right kick of spice, this is a quick, easy summer starter. Get the recipe.

Key Lime Cooler

Perpetually Hungry

Search for Key lime cocktails and more often than not a Martini-version of the pie will pop up. But if getting drunk on dessert isn’t exactly your thing, this simple cooler offers a lighter, more poolside-friendly alternative. Get the recipe.

— Head photo illustration by Chowhound, using: How Sweet Eats/Pixabay.

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