1:1

For something like that, the measurement is a guideline rather than a science-y absolute. If you think the lime is a lot stronger, you can use a bit less, or mince it up smaller to give a broader distribution of lesser pops.

Agree with 1:1. To me lemons can be more sour/acidic and limes a bit more bitter/acidic. Love them both.

We occasionally substitute orange zest for lemon zest. I would not suggest lime.

"I would not suggest lime. "

Do you mean not for cheesecake, or not for anything? Why n ot?

I can't think of any reason not to substitute lime if you like it.

Floral, me too!

Should be fine.

Re why not, I think it goes back to whether you love the green lifesavers or swap them for any other color...

As a cookie baker, we deal with small amounts of flavor in a single pastry. Lime is a much more distinctive flavor than either lemon or orange and it really stands out. We bake a Key Lime cookie (the Zinger) that uses the lime flavor to its advantage. When we bake Lemon Drops or Orange Creamsicles, it's difficult to tell them apart by tasting, as the citrus melds together with the vanilla and the two taste very similar.

My DIL adds lemon zest to all sorts of things and it is a game changer. LOVE it!! I too love lime and would not hesitate to sub it in or add when inspired. I can't imagine actually measuring such things. I just grate to my hearts content.

You said it's a small amount of zest. I just made a 6' cheesecake with a tablespoon of lemon zest. Usually I don't add zest but I was anticipating a lemon cheesecake to go with raspberry sauce. I couldn't even taste the lemon. So lime won't matter or you could omit it all together.

I'll have to look at the recipe, but going from memory I think it's only 1 teaspoon of lemon zest -- enough to brighten the taste but not enough to where you taste lemon per se.

Right, not much difference from one teaspoon.