How is Yuzu compared to Meyer, especially also the rind?
An analogy can definitely be drawn between Meyer lemon and Yuzu, but they are also totally different.
The analogy would only be because both of them are somewhat like a lemon but much more on the "orange" or "mandarin orange" side of the flavor than a regular lemon. If a regular lemon is "yellow color" in appearance and flavor, then Meyer and Yuzu would be more in the "orange color" direction. But that is pretty much where the similarity ends.
I would say that Yuzu has some unique fragrance that Meyer lemon does not have. Yuzu is also poor eating quality due to being packed full of a huge number of large sized seeds, the interior flesh not being very juicy, and overall containing only a very small quantity of juice. But the outer rind/peel of Yuzu is tender, mostly lacks bitterness, and I would say is edible or somewhat edible, definitely to a much greater degree than the Meyer lemon. The white pith of Yuzu lacks bitterness and some might even describe it as "sweet". Whereas with a Meyer lemon, you can make a zest from the outer peel but you probably do not so much want to include the white pith, which is nearly useless and has some bitterness like any normal lemon.
In my opinion, a mix of pressed oils from Yuzu peels mixed with the juice of an ordinary lemon would probably be superior to a mix of both the juice and zest peel from a Meyer lemon.
With a Meyer lemon, if you use the peels you are probably going to want to grate and zest it. With Yuzu, they are tender enough that you can simply very finely slice the peels or just mince them. I mean they do not have to be cut up as fine.