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I've seen key limes in the produce section of both Giant on York Road as well as Whole Foods. They are sold in a green mesh bag and there are about a dozen to each bag. I agree that juice from fresh key limes are best but if you can't get a hold of them, use fresh Persian (regular) limes. The bottled juice stuff, no matter how "original" or "gourmet" just tastes awful.
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I have made pie with both Key Limes and regular (Persian limes), as well as with a mixture of lime and lemon juice to approximate the flavor of Key limes.
I don't care what Cook's Illustrated says - there IS a difference in taste and if you can find Key limes, use them for your pies!
That being said, I just made some mini key lime pies last week and I bought the Key limes at Whole Foods Harbor East.
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Not sure why earlier post disappeared, but per Cooks Illustrated, they say there is no real difference in taste, mixed opinions on what the difference might be (some sources say stronger/sharper, some say milder/more mellow), and between the small size, seeds and thin, un-zestable skin, not worth the trouble. They recommend using just standard Persian limes.
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I've seen the juice at most grocery stores. I haven't actually seen the limes anywhere recently, although I don't hit the higher-end stores. Just make sure you use Key limes and not regular ;-)
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re: Jason1
The flavor notes of Persian limes are substantially different than those of key limes. The recipe will not come out the same. Likewise with key lime juice.
Wegman's and TJ's will sometimes have key limes, but not always. Persian limes are dark green and somewhat smaller than regular limes. Key limes are more yellow than green, and only the size of golf balls. They also give off very little juice - it takes a lot of key limes to make pie!
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re: Jason1
It's not "Key Lime Pie" if you don't make it with real Key limes or the juice. As a native Floridian, I feel that the flavor is totally different. My mother has a Key lime tree in a pot, so I agree that the fruit is very difficult to juice. If you cannot find the actual limes in the stores, buy the juice. It's usually in the baking section... or at least it is at the Giant in Glen Burnie. I also don't think you should make it with lime Jello.
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