Bring broth to a boil, salt and pepper to taste. Add rice and simmer covered for 20 minutes; remove from heat. Beat eggs in a mixing bowl and slowly add lemon juice while beating; then add 2 cups of hot broth, do not stop beating. (the constant beating is the secret to prevent curdling of this delicate soup)
When the eggs and broth are well mixed, pour egg mixture into the broth and rice. Stir well over heat, but do not allow to boil.