Green Beans in Lemon Chiffon Sauce

Debaylady's Note:

Credit goes to a Marian Platt who was fortunate enough to have her recipe published in Taste of Home, June/July 2007 issue on page 37. It can be served any time of the year and is really nice with chicken, turkey, or any roast. Lemon lovers will enjoy this one!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 12

• 3 lbs fresh green beans , washed and trimmed
• 3 cups water
• 1 tablespoon cornstarch
• 1 ½ cups chicken broth
• 6 egg yolks , beaten
• ¼ cup parmesan cheese , grated
• ¼ cup lemon juice
• ½ cup butter , cubed
• 2 teaspoons minced fresh parsley
• 2 teaspoons chopped green onions

Directions:

1. Place beans and water in a Dutch oven. Bring to a boil; cover and cook 8-10 minutes or until crisp-tender.
2. Meanwhile, in a small heavy saucepan, whisk the cornstarch, broth, egg yolks, Parmesan cheese and lemon juice until blended well.
3. Cook and stir over low heat until mixture begins to thicken, bubbles around edges and reaches 160 degrees, about 15 minutes.
4. Add butter, one piece at a time, whisking after each addition until butter is melted. Remove from heat.
5. Stir in the parsley and onion.
6. Drain the beans; top with sauce.