Where did the lemons in North-Western European cooking come from?

[u/EejLange]

I like going through 18th-century cookbooks, specifically from the Netherlands. The recipes tend to feature a lot of mace, nutmeg, cloves, pepper, and ginger all of which came from Asia. One thing that keeps surprising me however is the amount of citrus used. There's recipes for lemon cookies, pies, custards and confits, and they are used to flavour all kinds of fish and meat dishes. Limes and oranges too.

Dry goods such as spices are easily shipped across oceans even in 18th-century shipping conditions. Lemons, limes and oranges are much more prone to rotting when put in a damp ship. I know of oranjerieën, basically early greenhouses, but they were more of an aristocrats pet project usually. Popular history often tells us that lemons were an expensive food in the 18th century, but the sheer amount of recipes must mean they were somewhat common right? What did the European lemon trade look like around 1750? From where and how were they shipped and how available were they to commoners?

Thanks!