1. Use a vegetable peeler to remove zest in large, long strips from 2 of the lemons. Add to a large pot with broth and bay leaves. Bring to a strong simmer over high heat. Add rice and salt, adjust heat to medium low, cover, and simmer for about 10 minutes, until rice is cooked through. Remove and discard the zest strips and bay leaves.
2. Squeeze juice from the zested lemons. Measure out 1/4 cup and reserve the rest for another use. In a medium bowl, whisk the eggs and 1/4 cup lemon juice. Whisking constantly, slowly ladle about 2 cups of hot broth into the egg mixture. Continue whisking until egg and broth mixture is uniform; then, whisking constantly, slowly pour it into the pot with remaining broth.Return pot to medium-low heat, and cook, stirring constantly. (Do not allow to simmer - no bubbles, even at the edges! If the heat is too high, the eggs will curdle; the taste will be OK, but the texture won't be creamy.) Cook until the soup thickens slightly, about 5 to 7 minutes. Add pepper, taste, and adjust seasoning as needed.
3. Cut remaining lemon into thin slices. To serve, ladle soup into bowls and garnish each with a lemon slice and oregano sprigs, if using.
Source: Hannaford fresh Magazine, January - February 2012