1-First, preheat the oven to 375ºF (190ºC) and prepare your workspace with all ingredients ready. In a food processor, mix the flour, powdered sugar, baking powder, lemon zest, and salt until blended. Add the cold butter and pulse until it forms small pebble-sized bits, then add the eggs while the processor runs until the dough forms a ball.

2-Transfer the dough to a floured surface and divide it in half. Roll out one half into an 11-inch circle and place it into a 9-inch deep-dish pie pan, tucking the edges under and pricking the bottom with a fork. Freeze this bottom crust for at least 10 minutes to prevent shrinking during baking.

3-Roll the second half of the dough into a 10-inch circle, cover it, and refrigerate it. Line the chilled bottom crust with parchment paper and pie weights, then bake on the lower rack for 20 minutes. Remove the weights and parchment, and bake for another 5 minutes until lightly golden. Let the crust cool for about 15 minutes before adding the filling.

4-For the filling, whip the strained ricotta for 30 seconds, then whisk in the sugar, eggs, lemon juice, lemon zest, and almond extract until smooth. Pour this mixture into the cooled crust. Score the top crust with a fork for a lattice-like pattern, brush with egg wash, place over the filling, and seal the edges.

5-Bake the pie on a rimmed sheet in the middle rack for 40-50 minutes until the filling puffs and the crust turns golden. Allow it to cool for at least 2 hours before serving. This method, including blind baking, keeps the crust crisp and prevents sogginess, as recommended for best results.