This is an acquired taste. The more you have it / the more lemon you want.
2 cups milk
2 tbsp. corn starch
6 egg yolks, beaten
2 quarts chicken stock
1/2 cup long grain rice, or orzo
1/2 stick butter (2 oz)
1 cup fresh lemon juice (about 6 lemons)
chopped parsley to taste
lemon zest to taste
salt and white pepper to taste
Stir the milk and cornstarch together, and then beat in the egg yolks. Set aside. Bring the stock to a boil and add the rice. Cook, covered until the rice is puffy and tender about 25 minutes (or orzo is tender 10-15 minutes). Remove he soup from the heat and drizzle the milk and egg mixture into the soup, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter and chopped parsley, and drizzle in the lemon juice stirring constantly. Add salt and pepper to taste and garnish with parsley and lemon zest. Serve with lemon slices. Serves about 6.
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