1) Whisk egg until foamy. Add lemon juice and cornstarch.
2) To hot broth, gradually add egg mixture. Continue stirring over low heat about 3 minutes or until slightly thickened.
3) Add salt.
4) Note: I used this as a topping for steamed asparagus (about 1 lb.), garnished with parsley leaves. This is a staple in Greek kitchens and can be used with most vegetables. There are many variations on this recipe.