Heat stock in 2 qt. Saucepan until steaming. Stir in lemon juice and zest. Add rice (I've used white rice also) and heat. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2-3 min. Pour into serving bowls and sprinkle with pepper and nutmeg if desired.
