1. Arrange carrot in vegetable steamer over boiling water. Cover; steam 2-3 minutes or until crisp-tender. Transfer carrot to a serving bowl and keep warm.
2. Combine cornstarch and lemon juice in a small saucepan, stirring until smooth. Add water; cook over medium heat, stirring constantly, until thickened.
3. Stir in margarine and next 3 ingredients. Cook, stirring constantly, until margarine melts.
4. Pour lemon juice mixture over carrots, and toss gently. Garnish with dillweed sprigs, if desired.