I'm thinking of growing Meyer lemon, Kaffir and Calamnsi ...
You mean calomondin as seen in So Flo...decorative but non edible. Kaffir lime seems non-edible too. Look at its wikipedia entry.
Meyer Lemon...highly edible and trendy. I hear it is like a milder lemon and less acidic. I have one ready to container culture next spring.
Calomondin looks very nice with its little fruits but the fruits are way too sour. All citrus was originally small and sour and was bred over centuries to get sweet and large oragndes, grapefruits etc.
WIKI-
Calamondin, also known as calamansi, is an economically-important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines and surrounding areas in southern China, Taiwan, Borneo, and Sulawesi. Calamondin is ubiquitous in traditional Filipino cuisine. It is used in various condiments, beverages, dishes, marinades, and preserves. Calamondin is also used as ingredients in the cuisines of Malaysia and Indonesia.