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