In a medium saucepan, bring 6 cups of low-sodium chicken broth to a boil over medium-high heat. Add the medium-grain white rice and reduce to a gentle simmer for 15-20 minutes until tender.

In a mixing bowl, whisk 3 large eggs until frothy, then add the yolks, continuing to whisk until pale and creamy.

Gradually drizzle in ½ cup of the hot broth while whisking continuously to temper the eggs. Whisk in the fresh-squeezed lemon juice.

Once the rice is tender, remove from heat and stir the egg mixture gradually into the pot.

Fold in the lemon zest, season with salt and pepper, and garnish with dill or parsley.

Ladle into warm bowls and serve immediately.