Bring carrots, broth and 2 tsp of sugar to boil in a 10 inch skillet over medium high heat.
Reduce heat to medium, cover and simmer stirring occasionally until carrots are almost tender when poked with a paring knife, about 5 minutes
Uncover, increase heat to medium high stirring until liquid is reduced to 1 tablespoon, 1-2 minutes
Stir in butter & remaining tsp of sugar and cook stirring frequently until carrots are completely tender and the glaze is lightly golden.
Remove from heat, stir in lemon juice and season with salt and pepper to taste.