Cook the sugar with the lemon juice over high heat, stirring constantly with a wooden spoon. When the sugar has melted, lower the heat and stir until it starts to turn a pale brown. Put in the almonds and stir. Quickly pour the mixture into a lightly oiled pan or onto a marble counter. Roll it out and cool. Preheat the oven to 250F. Lightly oil a formica table or marble counter and get some little molds ready for the nougatine. Oil the rolling pin lightly. Place the nougatine in the oven until it softens. When it is soft, pull off a small portion of it and roll it out as thin as possible and stamp out little shapes very quickly with a mold or cut shapes with a sharp knife. If you can warm the counter it will make it easier. Reheat the leftover bits and roll them out. You can also shape small trumpet shapes with a pastry bag with a 1/2-inch nozzle with hot nougatine.
