Step 1

Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don't boil! Eggs will curdle.)

Step 2

Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan.