Scrape carrots and cut into thin slices.
Cook in heavy saucepan in 1/2 inch boiling water with a pinch each of salt and sugar until just tender, about 5 to 8 minutes.
Drain if necessary or uncover last few minutes to evaporate liquid.
In same pan melt butter or margarine and add 2 tablespoons sugar and lemon juice.
Simmer until sugar is dissolved.
Add carrots and cook gently, stirring frequently until carrots are well glazed.