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Cut each carrot crosswise in half. In 3-quart saucepan over medium heat, in 1 inch boiling, salted water, heat carrots to boiling. Cover and simmer for 20 minutes, or until tender. Drain. Meanwhile, grate 1 tablespoon lemon peel and squeeze 2 tablespoons juice from lemon. To carrots, add butter, brown sugar and lemon juice. Cook over medium heat, stirring gently, until sugar dissolves and carrots are glazed, about 5 minutes. Garnish with lemon peel. Serves 6.