Broccoli with Lemon Sauce

3 lbs fresh broccoli spears
1 c chicken broth
1 tbsp butter
4 1/2 tsp corn starch
1/4 c cold water
2 egg yolks beaten
3 tbsp lemon juice
2 tbsp grated lemon peel

Place broccoli in large saucepan; add 1 in of water. Bring to a boil. Reduce heat; cover and cook 5-8 mins or until crisp-tender. Meanwhile, in a small heavy saucepan, heat broth and butter until butter is melted. Combine corn starch and water until smooth; stir in broth mixture. Bring to a boil; cook and stire for 2 mins or until thickened and bubbly. Remove from heat. Stir a small amount of mixture in to eggs and then mix back together.