I don't have a Lisbon, but we have a prolific Eureka and we are often the recipient of fruit from my father-in-law's Meyer. I use the Meyer for sweet things (like in baking). Our Eureka lemons, we prefer for more savory things, lemonade and Limoncello. They are definitely more tart compared to Meyer.

I was really wanting to know the taste difference in some of the more unfamiliar lemons... like the Villafranca mentioned in another thread.

To answer my own question I found this link: https://www.homeperch.com/different-types-of-lemon-varieties/

At the bottom there is a chart for the nutricinal value of a lemon. They seem to be a mini powerhouse of goodness.