Place broth and rice in saucepan, covered. bring to a boil, then reduce the heat to a simmer. stir occasionally, and simmer about 30 minutes.

Whisk lemon juice and egg yolks in small bowl. slowly whisk in about 1/3 cup of the hot broth.

Pour lemon mixture into soup and stir well. season with salt and pepper.

Cook on low ten additional minutes and serve.