When it comes to choosing between Key limes or conventional limes, the 'right' answer is strictly a matter of taste.
They're tiny, harsh, and abrasive, and a freaking pain to juice. They're difficult to source, unless you know your way around a great, and even then something of a chore to find. Their yield is low and their price is high, compounding their post-juice cost. Worst of all, should you be fool enough to admit to baking a Key lime pie without 'em, prepare to be eviscerated by the authenticity police.If you enjoy the flavor of Key limes, I'm not here to convince you otherwise.
Particularly when Mexican Key limes are so viciously harsh. After what started out as a blind tasting of simple limeade,, had no trouble identifying the Key lime variations by their distinctive acidity, smooth like"a ninja punch to the back of your throat." Even when the juice was cut with 230% of its own weight in sugar for limeade, then diluted with 400% of its weight in water, tasters found the flavor of Key limes unforgivably astringent.
But flavor isn't the only factor—there are also the intersecting issues of cost and convenience. At the grocery store, conventional limes go for anything from $1.50 to $4 per pound, whereas Key limes typically cost two or three times more. On the surface, that may seem like a reasonable splurge, but it's important to consider yield. A pound of conventional limes, usually no more than five or six fruits, will produce six ounces of juice on average.
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