Bring 2-4 c. water to a boil in a large pot with a lid (if you have a steamer pot, use that one).
Snip the ends off of the beans and rinse the beans. Place the beans in a steamer basket or metal colander. Once the water has reached boiling, place the steamer or colander in the pot. Steam for 4-7 minutes (more if you've increased the size of the recipe), until the beans are tender (but not mushy) and bright green.
If the bottom of the beans is sitting in the water, pour out some of the water. If the water starts to boil off, add some more hot water.
Meanwhile, place the sugar and sliced almonds in a dry skillet. Heat over medium flame, stirring frequently, and watching closely for 3-5 minutes, until the sugar melts and coats the almonds as the almonds become fragrant and toast to a light brown.
Juice the lemon.
In a serving bowl, toss the still-hot, steamed green beans with the candied almonds and lemon juice. Serve immediately.