6 Types of Lemons You Can Buy at the Grocery Store—and How to Use Each

Sunny and sublime, lemons brighten up everything from salad dressings to bundt cakes, playing a crucial role in cooking and baking. They are essential for lemonade, iced tea, and other beverages—and if you're like us, you always have a couple on hand in the refrigerator. But just as there are multiple varieties of other citrus staples like oranges, not all lemons are the same, differing slightly in taste, juice, peel, and pith. We connected with a farmer and a plant-based chef to learn more about our main squeeze.

True vs. Rough Lemons

There are over 30 types of lemons in the citrus universe, but you'll probably only find a handful in your local market. Generally, lemons are categorized as "true" lemons—citrus fruits believed to have originated in India—or "rough" lemons, which are bumpy, large hybrids.

True lemons: Femminello and Verna varieties, grown in Europe and North Africa, along with Sicilian varieties, including Eureka, Lisbon, and Bearss lemons, grown domestically, are all "true" lemons.

Rough lemons: Used as citrus rootstock, for ornamental purposes, or their peel, these lemons aren't widely consumed stateside.

Meyer lemons: A cross between a true lemon and a mandarin orange, Meyer lemons are also hybrids; nevertheless, they don't fall into the rough bucket.

Eureka Lemons

"Eureka lemons have a great concentration of juice and a high acid level, making them great for tangy baking and cooking additions," says Nicholas Brown, founder and owner of Rincon Tropics. He grows Eureka and Meyer lemons on his farm in Carpinteria, California.

Rind: The Eureka lemon's peels have a very high oil content and sturdy shelf life, so they're superior for zesting, he says.

Flavor: "You'll get more of that classic lemon flavor from the Eureka lemon," Symons notes. Still, she finds that the distinctions between Sicilian varieties are almost infinitesimal. 

Season: "Depending on the weather and harvest intensity, Eurekas can be available year-round," Brown says. They bloom and hold fruit continuously, so they are a great option for a backyard tree, he adds.

Pink Lemons

Occasionally, you may spot pink lemons in the market. Also called variegated pink lemons, or variegated Eureka lemons, this cultivar sports striped skin and floral notes, and is a relative of Eureka lemons. You slice it up, and it's pink inside. They are pretty and fun, and you can make pink lemonade from that, says Symons.

Seedless Lemons

Another Eureka relation, and specialty item, seedless lemons obviously lack seeds. Juicy, with thin skins, they are often sold by the bag instead of by the piece.

Lisbon Lemons

Lisbon lemons are also super juicy and usually have far fewer seeds.

Flavor: Tastewise, they're similar to Eurekas, but a touch more tangy. "The Lisbon lemon is pretty tart and acidic, like most lemons are," says Symons. 

Looks: Smooth-skinned, with a pointed, nipple-like end, the Lisbon is smaller than the Eureka. 

Rind: "Lisbon lemons have a thinner skin than Eurekas," Symons says. Eurekas, however, sometimes have more seeds. "That can be a trade-off," she adds.

Bearss Lemons

This true lemon likely originated in Italy, but its name comes from the Florida citrus groves where it was first cultivated in the 1950s. Commercial growers prize the trees for yielding abundant fruit.

Flavor: Juicy and acidic, with a nominal seed count, Bearss lemons are slightly sweeter than their Sicilian cohorts, but the varieties can be used interchangeably. When the recipe calls for a lemon, they're all viable options, says Symons.

Looks: A scintilla heftier and rounder, Bearss lemons are smooth, with a classic, sunshine-y yellow appearance.

Rind: Peel-wise, this lemon is aromatic and thick-skinned. It has the highest amount of oil, so it's also optimal for zesting.

Meyer Lemons

Beloved for its flavor and versatility, this hybrid usually commands a pretty penny. 

Flavor: "Meyer lemons have a much more floral taste in the juice and the zest," Brown says. This unique fruit has lower acid notes, and sometimes, herbal or sweet notes. "It depends on how mature and golden yellow the fruit was when harvested," he explains. They're sweeter and more delicate, Symons adds.

Rind: "They have a much thinner peel, and are extremely juicy, but that doesn't lend to a good shelf experience," Brown says. "Some people prefer them simply because they are softer and easier to juice."

Seeds: The seed quotient for Eureka and Meyer lemons can range from a few seeds to seed-heavy. "There's no way to tell before cutting them open," says Brown.

Season: The citrus season in the U.S. extends from December through May. Meyer lemons are typically in season for part of the year, from fall to early winter per Brown.

Which Lemons Have the Most Juice?

The juiciest lemons are typically those with thinner skin and less pith, like Lisbon lemons, Symons says. "It's a lot easier to juice a lemon when it has thin skin than when you have thicker skin, which takes up a significant space of the lemon itself.” She also suggests:

• Pick slightly soft lemons. "Not as soft as a peach, but you can squeeze it and feel that it's going to give some juice." 
• Give rock-hard lemons a hard pass. "It's going to have a lot of pith, and the juice membranes will be slightly dried out."

Don't Forget to Zest It

Some home cooks extract the juice and toss the carcass. Though bitter, the peel is completely edible and nutritious. "It's very underutilized and often thrown away when in fact it can be used in lots of different things," Symons says. The peel is perfect as a twist for cocktails or as a garnish, and it also lends a pop of flavor to marinades, salad dressings, and baked goods, she says.

It also freezes beautifully. "Go ahead and use your microplane, get all the zest off of it, get a Zip-lock bag, and put it in the freezer," suggests Symons.