2 tablespoons water
1/2 cup butter or margarine, divided
1 cup chopped onion
1/2 cup chopped green bell pepper
8 ounces baby carrots
1 teaspoon ground white pepper
4 teaspoons dried minced onion
1 teaspoon salt
5 tablespoons margarine, melted
2 tablespoons all-purpose flour
3 egg yolks, beaten
1 cup white sugar
1 tablespoon lemon juice
2 tablespoons grated lemon zest
In a large saucepan over medium heat, combine water, 2 tablespoons butter or margarine, onion, green bell pepper, carrots, white pepper and dried onion. Cover and simmer for about 15 minutes.
In a medium skillet over medium heat, melt margarine and stir in flour. Add the onion mixture, brown and stir for about 30 seconds or until all the vegetables are evenly coated. Whisk egg yolks into the mixture and stir into the skillet.
Return pan to medium heat and add sugar, lemon juice and lemon zest. Stirring gently, bring the mixture to a boil and boil for 5 minutes, stirring occasionally. Remove from heat.
Pour mixture into a 9x13 inch baking dish.
Bake uncovered for 55 to 60 minutes in the preheated oven, or until the crust springs back when lightly touched.
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