Force blanched almonds through fine blade of food chopper 4x or whirl in electric blender. Add lemon juice.
Cook water and sugar until candy thermometer registers 240*F or until a small amount of mixture dropped into cold water forms a soft ball. Add to ground almonds. Mix well. When cool enough to handle, knead until smooth. Cool.
Pack in a jar, cover & store in refrigerator for at least 1 week to ripen. Makes about 2 pounds.
NOTE: If almond paste is too stiff to handle after storage, place in top part of double boiler and heat over hot, NOT boiling, water until sufficiently soft to handle. Use in cookies, coffee cakes or in other pastries and desserts.