Directions:
Combine lemon juice, peel, yolks and cream in a small bowl. Whisk until well blended.
Heat butter in a heavy saucepan. Add rice and cook 1 minute, or until rice turns opaque. Add chicken broth and season with salt. Bring to a boil, reduce heat, and simmer, 20 to 25 minutes. Just before serving, add lemon-cream sauce to rice and fold in gently. Add Parmesan and parsley. Season with salt and pepper to taste. Serve immediately.