You are standing in the kitchen, apron on, salsa ingredients chopped. You look at your recipe, and it demands “¼ cup of lime juice.” You look at the bowl of whole limes on your counter and freeze.
How many do you need to cut? Two? Five?
Stop guessing and risking a sour dinner. We have done the kitchen math for you. Whether you are making a key lime pie or a margarita, here is the only cheat sheet you will ever need.
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The Short Answer
On average, one medium-sized lime yields 2 tablespoons of fresh juice.
This equals approximately 1 fluid ounce or 30 milliliters.
Note: This depends on the variety. A large Persian lime can yield up to 3 tablespoons, while a small Key lime may only give you 1 teaspoon.
Lime Juice Conversion Cheat Sheet
Save this chart. It is your lifeline when a recipe calls for “cups” but you only have fruit.
| Number of Limes (Medium) | Tablespoons (tbsp) | Cups | Milliliters (ml) |
| ½ Lime | 1 tbsp | N/A | 15 ml |
| 1 Lime | 2 tbsp | 1/8 cup | 30 ml |
| 2 Limes | 4 tbsp (¼ cup) | ¼ cup | 60 ml |
| 4 Limes | 8 tbsp (½ cup) | ½ cup | 120 ml |
| 8 Limes | 16 tbsp (1 cup) | 1 cup | 240 ml |
Pro Tip: Always buy one extra lime than you think you need. Limes vary in juiciness, and it’s better to have leftovers for a garnish than to run dry mid-recipe.
How to Get More Juice Out of Every Lime
Feel like your limes are dry? You might be squeezing them wrong. Use these bartender secrets to extract every last drop:
- The Microwave Hack: Pop your whole lime in the microwave for 15-20 seconds. Heating the fruit bursts the tiny juice vesicles inside, making it release juice much easier.
- The Roll: Before cutting, roll the lime firmly on the counter with the palm of your hand. This breaks down the cell walls.
- Cut Correctly: Don’t just cut it in half. Try cutting the “cheeks” off around the center core (like an apple) to avoid the hard middle pith.
FAQ: Common Lime Questions
Do limes need to be refrigerated?
Yes and no. Limes look pretty in a bowl on the counter, but they will dehydrate and harden after about a week. To keep them juicy for 3-4 weeks, store them in a sealed plastic bag in the crisper drawer of your refrigerator.
Are limes naturally occurring?
Surprisingly, most limes we eat today are not wild fruits. The common Persian lime is actually a hybrid cross between a Key lime and a citron (or lemon). They were bred to be seedless, larger, and hardier. So, in a way, they are a delicious “invention” of nature and agriculture combined.
Key Limes vs. Persian Limes: What’s the difference?
If your recipe calls for Key limes (often for pies), be careful. Key limes are much smaller, more yellow, and more aromatic/tart.
Math Update: You will need roughly 20 Key limes to get ½ cup of juice, compared to just 4 Persian limes.
What is lime used for?
Limes are used for cooking, baking, drinks, marinades, dressings, and adding fresh flavor to meals. They’re also used for detox drinks, skincare, and natural cleaning because of their acidity and refreshing aroma.
Fresh vs. Bottled?
In a pinch, that green plastic bottle of juice works. But for the math we did above—and for the flavor your food deserves—fresh is always king. The bottled stuff contains preservatives that alter the taste.
Now that you know 1 lime = 2 tablespoons, you are ready to conquer that recipe.
Looking for more citrus health tips? Don’t miss our article on the top lemon benefits.
