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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.
Force blanched almonds through fine blade of food chopper 4 times, or whirl in blender/food processor.
Add lemon juice.
Cook water and sugar until candy thermometer registers 240°F or until it forms the soft ball stage.
Add to ground almonds. Mix well.
When cool enough to handle, knead until smooth.
Cool. Pack in jar; cover, and store in refrigerator for at least 1 week to ripen.