Disclaimer: I know swaps are risky and my end product will inherently be different, but I’m trying to minimize food waste, and as long as it tastes good and sets adequately, that’s okay with me. I’ll also cross-post this to the Dessert Person subreddit.

I’m making Claire Saffitz’s Dessert Person’s Minty Lime Bars (picture for ingredients). However, I have a 6 lemons that I want to use up. The recipe calls for the juice of 1 lemon already (2oz/57g), but I was thinking of swapping out the lime juice (6oz/170g) for lemons. I’ve read that lemons are a bit sweeter than limes, so I was thinking of reducing the sugar by ~15% (170g vs 200g) - which I know is risky because sugar does more than sweetness - it adds hydration, etc. so maybe I’ll add 2 more tablespoons of lemon juice.

Is there any other things I should consider with this swap? Baking time? Differences in acidity affecting setting? I’m going to experiment and go for it anyway, but I appreciate any ideas to help me make the best possible swap before going in! Thanks!!