In large saucepan over medium heat, melt butter. Add flour; cook and stir until bubbly, about 2-3 minutes. Stir in chicken broth and cream and cook over medium heat until thickened. Add cheeses, about 1 cup at a time, stirring or whisking constantly until melted and blended. Cook for a few minutes until slightly thickened. You may need to add more cheeses to reach the desired consistency. Stir in lemon juice until smooth. Pour into heated fondue pot set over a candle or sterno.
Serve with bread sticks and fresh vegetables, boiled or baked cubed potatoes or cubed toasted bread for dipping.