Starting off easy with the lemons we see piled high into pyramids at every grocery store: Lisbon lemons. These are what many of us think of as being the only lemon, or at least the most common one. It's basic and all-purpose — what more could you want? According to Minneopa Orchards, the Lisbon lemon tree descended from Portugal before moving to Australia and was then introduced to farmers in California in 1950.

Eureka lemons are pretty interchangeable with Lisbon lemons, so they may be easily available at your local grocery store or farmers' market. When it comes to telling the two apart, Eureka lemons have a thicker skin that makes them better for providing zest in recipes. Monrovia writes that Eureka lemons also produce fruit year-round (which we love because the more lemons, the merrier). The flower color is white and the oblong leaves a deep green hue. But what sets Eureka lemons apart is the bronze-purple new growth they feature.

Perhaps the second most known lemon would be the Meyer lemon, which is technically a hybrid fruit and not a "true" lemon. Meyer lemons originated in China, according to NPR, where they were primarily used as a house plant. Now they're typically thought of concurrently with citrus-based desserts — like this Meyer lemon souffle or a Meyer lemon custard cake — thanks to them being on the sweeter side.

No, this is not a typo, Bearss lemons do have two "s's" in the name and are a real thing. They first originated in Italy but now grow across Europe, and they are slightly larger than a Lisbon lemon so it has more juice and skin to zest (saying "skin" just sounds wrong here, right?). If a Meyer lemon is too sweet for you, then a Bearss lemon might be a perfect choice. It's tart, and, according to Citrus.com, has more juice than other lemons its size.

Perhaps unsurprisingly given its name, Limetta lemons are sometimes green in color (via Citrus Variety Collection). Limetta lemons can also have very low acidity levels depending on which variety you get, so they are often also referred to as sweet lemons. If you're looking to distinguish a Limetta lemon from a "true" lemon like a Lisbon, focus on the leaves. The first will have leaves that are a bit oval with pointed ends, versus the latter which is primarily oblong.

Rigorously grown in various places including California and Australia, the Yen Ben lemon has a smooth rind to it and a high juice content. If we're going just by the look of the fruit, then not much seems different. Both the Lisbon lemon and Yen Ben lemon are oblong with short tapered ends with a vibrant yellow color to them that is simply unmistakable. Where things get different is the Yen Ben lemon tree. Perhaps because the trees are precocious, according to Citrus Variety, they look more bush-like when laden down with lemons. The leaves also appear darker in color and a bit thicker than the typical lemon tree.

Verna lemons may have a distinctive sour taste, but they are often seen as similar to Lisbon lemons. However, if you take one quick look at any photo, you'll notice they seem a bit wider than a Lisbon. Verna lemons are of a Spanish variety and highly antioxidant, as most lemons are (via Campos de Azahar).

Kagzi lemons are smaller in size and often harvested while the skin is still green, which means they're often mistaken for limes. But Kagzi lemons are actually lemons and ripen into a gorgeous light yellow color (via Shrigram Organics). This lemon is incredibly popular in India, with an impressive number of websites that sell Kagzi lemons or provide information. According to Aranyaani Food Forest, Kagzi lemons are in high demand in India because of their nutritional and medicinal value, as well as being relatively low in price. The tree is also easy to care for with a high fruit yield. Kagzi lemon plants require full sun exposure and well-drained soil to thrive.

Now, these look a bit wild. Sure, it's interesting to read about similarly-looking lemons and their minute differences, but where things get really fun is with varieties like these Bush lemons. They're bumpy with thick skin and can look more orange than yellow, depending on the variety. They just look fun.

If you've been paying attention at grocery stores and farmers' markets, you might have seen Buddha's hand lemons popping up more and more. But how do you use one? Lucky for us, the Smithsonian Magazine has been wondering the same thing. If you cut into the fruit, you'll notice there's only white pith; there's no possible way to juice this thing.

Villafranca lemons are similar to a Lisbon lemon in crop distribution and are hard to distinguish from the Eureka variety simply in looks (via Citrus Variety Collection). They are said to have originated in Sicily but don't get much love thanks to being not that special in comparison to our most recognizable lemons. However, according to Oscar Tintori, Villafranca lemon trees have fewer thorns, which is appreciated when picking.

Again, this is not a made-up name. Baboon lemons come from Brazil and are noticeably large — about the size of your hand — with an intense rind and flesh. According to Harris Citrus Nursery, Baboon lemons are acidic with a slight lime taste.

Another bumpy variety! But that's not the only thing cool about them. Citron lemons are also the oldest known lemon variety (via Arte Cibo). We most likely have the Jewish people to thank for transporting them from Syria to Spain — though there are different types of citron fruits all over the world.

Considered a "special lemon" by many, the Interdonato lemon has a stretched shape with long points at the end. It's a graft, or the result of attaching a twig or bud from one plant to another, between cedar and an "ariddaru" lemon, which is a popular Sicilian variety (via Milazzo Flora). Of all the Italian varieties, Interdonato lemons are the earliest, as they're produced in the fall and early winter. However, the trees do not respond well to forceful growth, so they are really only grown for that early production, notes Citrus Variety.

These are just immediately recognizable from their squat and round shape. Genoa lemons come from, duh, Genoa, (via Garden Guides). Oh, to come from Genoa, Italy, what a dreamy idea. Because these lemons are wider than the average or "true" lemon, you'll find an above-average number of sections, or carpels, inside. On average, Genoa lemons have 12 carpels. But don't get your hopes up for overly juicy lemons. Despite their size, these sections don't provide much juice.

The tree that these lemons come from originates in Turkey (via Citrus Variety). From what we can understand, the University of California took the tree and grafted it with a Ponderosa lemon tree, successfully altering the tree to produce fruit. The resultant lemon has an early harvest of medium-sized fruit with an elongated and cylindrical appearance, notes Fresh Fruit. Lamas lemons have a uniform peel that's shiny and easy to zest.

According to the Merriam-Webster Dictionary, Perrine lemons are a hybrid between a Genoa lemon and either a Mexican or West Indian lime. They were first developed in Florida with the hopes of sustaining past diseases affecting citrus plants (via Specialty Produce). The resulting fruit is smaller in size and sort of squat, much more like limes in that way than lemons. They also ripen from green to yellow — though they may retain some of that green color even when ripened. They also have a high acidity level which makes them perfect for marinating seafood. Perrine lemons have a thin and smooth rind that is still tough and covered in little oil glands that give the lemon that quintessential textured feel.

These Italian lemons make it easy by telling us where they're from in the name. Sorrento lemons are from Sorrento, Italy, and have an oval shape that tapers at either side (via Specialty Produce). They also can become quite large, depending on your variety. Given their slightly thick peel that is covered in oil glands, the fruit gives off an impressive amount of essential oil.

All you need to know about this variety is in the name, isn't it? Although the exact origin of these lemons is unknown, Oscar Tintori writes that they were found in Medici gardens as early as the 17th century. The plant itself is hardy and very productive, producing many lemons per harvest — which stems (get it?) from spring to fall. Once harvested, they will continue to regrow until the season is over. Mediterranean Sweet lemons can also be grown in pots, writes Victoriana Nursery Gardens, which makes them a great variety to grow in the home.

Let's not get ahead of ourselves: You can make lemonade with any lemon. But these were specifically bred from a lemon and mandarin orange with the hopes of being the perfect lemon for sweet yet sour lemonade (via Frieda's). The sweetness of the mandarin offsets the bitterness of the lemon (most likely a Lisbon or Eureka). And while they were specifically designed with lemonade in mind, you can really substitute them for a "true" lemon whenever you want. We think using Lemonade lemons for citrus cakes and desserts would be almost too outstanding to manage.