Green Beans in Lemon Chiffon Sauce Recipe

Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender. Meanwhile, in a large saucepan, combine the cornstarch, broth, and Parmesan cheese until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Add butter, one piece at a time, whisking after each addition until butter is melted. Remove from the heat. Gently stir in the lemon juice, parsley and onion. Drain beans; top with sauce. Yield: 12 servings.