I don't find them to be interchangeable in every case, Sherry but I do is some. (How's that for evasive? LOL!) I love them use in combination with cilantro, makes a great marinade for chicken or fish, or with some olive oil on tomatoes.

They're a different taste. I like lime better for most things. Try it. Interchange. Even oranges can often be substituted for lemons.

Lemon is sweeter. Lime has a much stronger tart taste. At that price, I'd buy plenty, juice them and freeze in an ice cube tray. Pop out and use as needed.

Jasdip...we don't have a store by that name here yet. Love Sobeys stores though, maybe they are going to open some here. Thanks for the headsup, I will keep a look out for them :)

I want to buy a bag of limes to try to bake a lime ..... brain fart here ..... pie. Keylime pie. That's it! I do not like lime flavoured anything, but still want to try a keylime pie. Just need the right recipe.

I love limes, the juice taste great in ice tea. I love to eat lemons with salt.
My lime tree froze here in Fla
That is a great deal! Don't think we don't have that store here.

Taigen, Do you not have Price Choppers......a discount store owned by Sobeys?

Here we have Zehrs and Sobeys, both high-end. With No Frills, Food Basics and Price Chopper---now called FreshCo as discount grocers.

Been craving something lemon. Love lemon.

Devoured a slice of lemon squares, at local bakery, and sooooo good.

I went to Freshco tonight and bought the limes for 10 cents each. I have been wanting to make guacamole and use limes for that and I also love to make lime chicken with thyme, I squeeze lime in my water, love it to squeeze the juice on melons and nothing beats a tall icey glass of vodka tonic and lime. I also make a lime glaze for cookies.

I have had such a craving for citrus I bought lemons and a bag of oranges at Metro.

Anne

This might be a bit too tart for you, but I love juicing a few limes, putting them in the blender with ice and hitting "crush." That's my limeade -- no sugar! I find it deliciously refreshing.

During the period of sailing ships, scurvey was the bane of ship's crews. If the ship was away from shore too long, the crew would sicken, but the Brits discovered that a sailor could ward off scurvey if he ate a lime a day. Fortunately, limes would keep longer than other fruits. Limes were their secret weapon. With limes, the British Seafarers could rule the seas and withstand long voyages.

It has been suggested this is the source of the nickname, "Limey", as aplied to British sailors.

I love tart things. If I have a sweet tooth, it's a very small one :)

Anne, can you share your chicken with lime and thyme recipe?

Does lime zest get used in much, like lemon? Should I zest them as well, or just juice them?

You can freeze lemons and limes whole, too. It's a lesson I just learned from nodakgal! Works like a charm so now I won't find shriveled up lemons in the veggie bin!

A lot of salsa recipes call for lime juice. I don't care for the taste myself. But.....maybe if I sprinkled it over cilantro :-)

Buy them and freeze them. They have a different taste but equally as good and they freeze well. Just leave them in the bag, toss them in the freezer and whenever you need or want one, it's there. Believe me when they are 50 or 75 cents each, you will appreciate that you bought them for 10 cents each.

A friend of mine enjoys a slice of lime in her beer. I can take it or leave it that way, but limeade, lime in water and the like is great too.

Here is the recipe for Tangy Lime Chicken

8 chicken thighs - boneless, skinless
2 lemons juiced
2 limes juiced (I often use the zest)
1 garlic clove minced or pressed
1/4 tsp dried thyme - I often used fresh from my garden
1/8 tsp dried oregano
1/8 tsp pepper
1/3 cup white wine (I have used chicken broth)
1 tbsp butter or margarine (I use 2 tbsp butter)

In large bowl or plastic ziploc mix together the juices, garlic, thyme, pepper, oregano and wine. Add chicken and refrigerate for 30 minutes.

Remove chicken from marinade and arrange in large baking pan in a single layer then pour marinade over chicken pieces. Dot with butter and bake at 425F for 40 minutes basting every 10 minutes with pan juices.

To serve arrange chicken pieces on platter and spoon pan juices over top, garnish with lemon and lime twist

Serves 4

I serve this with rice or buttered egg noodles and asparagus. Sometimes I have added a tiny bit of cornstarch or Wondra type flour to the pan juices to make them a touch thicker