Combine lemon juice, mustard, the 2 teaspoons sugar, onions, oil, the salt, pepper, and dill in a large cup or cruet. Mix well or shake until very well blended.
Combine carrots, water remaining salt and sugar in a large saucepan. Bring the water to a boil; lower heat and cover. Simmer until tender about 5 minutes. Do not overcook. Drain; cool quickly under cold running water to stop further cooking. Transfer to a salad bowl. Pour the dressing over and toss to coat. Add additional seasoning if needed and chill until ready to serve.
From Judi M. Phelps