This mixture may also be baked in a precooked pastry shell if one likes.
Combine the carrots, butter, lemon juice, salt, and sugar in a saucepan, pour over just enough water to barely cover, bring to a boil, and simmer, covered, for about ½ hour, then, over a high flame, stirring all the while with a wooden spoon, cook until the liquid has evaporated. Leave to cool for about 10 minutes. Whisk together the cream, eggs, and seasonings, stir into the carrots, pour into a buttered baking dish, and bake for about 35 minutes or until the surface is swelled and brown.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.