Nothing will provide the exact flavor, but a squeeze of lime juice (fresh) will help. Just a touch, btw
This turned out well. Thank you!
Pegeen is a trusted home cook.
Depending on the recipe, you could try FRESH bay leaf.
I see lime zest recommended.
I do a lot of Thai cooking and while there's nothing that can come close enough to the taste and aroma of Kaffir lime leaves, lime zest is closer than lime juice.
Substituting 6 leaves, how much lime zest?
Fresh lemon verbena leaf is very very similar. We use fresh kaffir lime leaves in Vietnam, cut it really thin to put on boiled chicken, and I've tried it with lemon verbena (was growing it for tea) and the leaves are amazingly similar.
Please enter a valid email address.
Well played. You deserve a cookie.
Is this cake really the "World's Best"? There's only one way to find out.
Is This Cake the "World's Best"?
Dinner Tonight: Chicken Kiev
Mary Berry’s 1970s Cooking Segments
Watch How to Make Your Own Sprinkles
Give Leftover Pasta a Second, More Flavorful Life
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)