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Green Beans in Lemon Chiffon Sauce

A light citrus sauce drapes the fresh green beans in this delicious side dish. It goes well with chicken, turkey or a roast anytime of year. — Marian Platt, Sequim, Washington.
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    12 servings


  • 3 pounds fresh green beans, trimmed
  • 3 cups water
  • 1 tablespoon cornstarch
  • 1-1/2 cups chicken broth
  • 1/4 cup grated Parmesan cheese
  • 6 eggs, lightly beaten
  • 1/2 cup butter, cubed
  • 1/4 cup lemon juice
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons chopped green onion


  • 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 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.
Nutrition Facts
1 cup: 141 calories, 11g fat (6g saturated fat), 128mg cholesterol, 234mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 4g protein.

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