we had a Meyer tree so when i think about lemonade it is Meyer lemonade. the ratio that i was taught was 1:1:6 that seemed to work for me. i rarely see Meyer lemons in the store. to going with the recommendation of only growing what one can not buy then Meyer tree is on the list.

I do agree with Millet on the sharpness of regular lemons if you crave things lemon bars. It is the contrast between the sugar and the acidic lemon flavor that is so good. When I make Meyer lemon bars I use a great deal of zest to compensate. Same for a lemon pound cake. Like before though nothing beats Meyer lemonade.

Randy

For cooking, it is hands down the highly acidic lemons. Both the Lisbon/Eureka kinds or the Key Limes (Mexican Key Limes) are useful for this purpose as the strong citric acid in these lemons breaks down proteins and fibers in the food when used in marinating.
For lemonade, I like the Meyer Lemons or the pink lemons (Variegated pink Eurekas). I do not like the taste of marinades or savory foods made with Meyer Lemon juice as it tastes bland, weak and lacks the punch to make my food taste good.
I do not bake, but I ate some Meyer Lemon cup cakes made by a local chef and it was just mouth wateringly delicious!
And salsa and guacamoles are good with Lisbon/Eureka lemons, but taste more authentic when I use Bearss limes in them!
So, there is a place and purpose for each type of lemon in my kitchen!