Force blanched almonds through fine blade of food chopper 4 times, or whirl in electric blender.
Add lemon juice.
Cook water and sugar until candy thermometer registers 240Â°F., or until a small amount of mixture dropped into cold water forms a soft ball.
Add to ground almonds.
When cool enough to handle, knead until smooth.
Pack in jar; cover, and store in refrigerator for at least 1 week to ripen.