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.

Many believe the Volkamer lemon to be a hybrid between a lemon and the sour orange, though some say it's a hybrid with a mandarin lime (via Fresh Point). The inside flesh can look almost shrunken, the carpels narrow thanks to a thicker white pith. Nonetheless, the Volkamer lemon is fairly bitter and slightly acidic, with an overall pleasant flavor. It also has a rind rich in essential oils. Because of this, some people sensitive to acid will substitute "true" lemons with a Volkamer lemon.