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Lemon Cream White Chocolate Almonds

Grocery | Out of stock

Lemon Cream Almonds are by far our highest selling product! Once you try them you will agree they are heaven in your mouth! They are sweet and smooth Almonds covered in a Lemon Creme Chocolate.

Ingredients: White Chocolate (Sugar, Cocoa Butter, Whole Milk Powder, Soy Lecithin - an emulsifier, Natural Vanilla Flavor), Almonds, Confectioners Coating (Sugar, Palm Kernel Oil, Nonfat Milk Powder, Anhydrous Milkfat, Soy Lecithin - an emulsifier), Cream {Milk}, Tapicoa Dextrin, Natural Lemon Flavor, Color Added (FD&C Yellow 5 Lake), Confectioners Glaze. ... CONTAINS ALMONDS, MILK and SOY. Made on shared equipment with peanuts, other tree nuts, sesame seeds and wheat-containing products. Packaged in a facility that processes peanuts and other nuts. 

Here is a nice recipe you can try making with this product:

Lemon Cream Cake:


  • 2 tablespoons lemon zest
  • 1 cup (225 grams) sugar
  • 1 cup (237 mL) lemon juice
  • 2 tablespoons lime juice
  • 3 whole eggs (large), at room temp
  • 4 egg yolks (large), at room temp (reserve whites for cake)
  • 4 tablespoons (55 grams) cold butter, diced


1. Fill a medium saucepan 3/4 of the way full with cold water and heat over medium heat. Make an ice bath (ice and cold water) with a medium-sized bowl, set aside.

2. Zest the lemons and combine the zest and sugar in the food processor and blitz for about a minute to make lemon sugar.

3. Juice the lemons and limes, set aside.

4. In a large heatproof glass bowl, combine the lemon sugar, eggs, and egg yolks, and whisk for about 30 seconds. Place bowl over simmering water until sugar melts (rub a little egg mixture between your thumb and finger – the sugar has dissolved when it no longer feels gritty). Pour in lemon/lime juice. Whisk until curd is the consistency of sour cream and reaches 160 F. Remove from heat and start whisking in the butter, one piece at a time, until incorporated. Pour the curd through a sieve to remove any zest or lumps. Place bowl in ice bath and place sheet of plastic wrap directly on the surface of the curd to cool quickly and prevent a skin from forming on the curd.

5. The curd can be refrigerated up to a week ahead of time.


  • 2 cups + 1 ½ teaspoons (223 grams) all purpose flour
  • ¼ cup + 1 ½ teaspoons (22 grams) cornstarch
  • 1 tablespoon aluminum-free baking powder
  • ½ teaspoon salt
  • 1 ¼ cups (295 mL) buttermilk
  • 4 large egg whites (reserve yolks for lemon curd)
  • 2 teaspoons vanilla extract
  • 1 ½ cups (337 grams) granulated sugar
  • 2 teaspoons grated lemon zest
  • 1/2 cup (115 grams) unsalted butter, at room temperature

1. Sift flour, cornstarch, baking powder, and salt in medium bowl.

2. Whisk egg whites, buttermilk, and vanilla in large measuring cup.

3. With a stand mixer fitted with paddle attachment, mix sugar and lemon zest on low to release the zest’s oils. Add butter and cream on medium speed until light and fluffy, about 4-5 minutes.

4. Reduce speed to low. Add flour and milk in 3 batches, beginning and ending with the flour. Increase speed to medium high for a minute to incorporate more air.

5. Divide batter between two 9-inch round baking pans lined with parchment. Bake 30-35 minutes at 350*F or until an inserted cake tester comes out clean. Cool for 5 minutes, then remove from pans, remove parchment, and cool completely on wire racks (right-side up).

Lemon Simple Syrup

  • 1/2 cup (115 grams) sugar
  • 3/4 cup (177 mL) water
  • 2 tablespoons lemon juice

1. Bring sugar and water to a boil, stirring until sugar has dissolved. Remove from heat and stir in lemon juice. Cool.


  • 1 batch lemon curd
  • 8 ounces (227 grams) cream cheese, at room temperature
  • ¼ cup (55 grams) sugar
  • 1 cup (227 mL) whipping cream

1. Beat cream cheese and sugar until well blended. Mix in lemon curd on low speed.

2. Whip cream to stiff peaks. Fold cream into lemon mixture by hand. Refrigerate.

Vanilla Crumb Topping

  • 1/2 cup (60 grams) all purpose flour
  • 3/4 cup (90 grams) confectioners’ sugar
  • 1/3 cup (65 grams) cold butter, cut into 20 pieces
  • 1 teaspoon vanilla extract

1. In a medium bowl, mix flour, sugar, butter, and vanilla with fingers until clumps form. Separate clumps into small crumbs.

To assemble

Place first layer, bottom-side up, on cake platter. Brush with simple syrup. Spoon on all but ½ cup lemon filling, then top with second cake layer, dome side up. Brush with simple syrup. Spread thin layer of lemon filling on top and sides of cake. Press crumb topping into frosting to adhere. Refrigerate.

Dust with confectioners’ sugar before cutting and serving.


x $13.59 = $13.59

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