Pulse flour, powdered sugar, baking powder, lemon zest and salt in a food processor. Then add in butter and eggs to form dough.
PREPARE THE PASTRY
Divide the dough in half. Roll out half into a 11"circle and place inside a deep-dish pie plate. Chill in the freezer for 10 minutes. Roll the remaining into a 10" circle and transfer to the refrigerator.
DIVIDE THE DOUGH
Blind bake the bottom crust. Meanwhile make the filling: whip (strained) ricotta then whisk in sugar, eggs, lemon juice, zest and almond extract.
MAKE THE FILLING
Transfer the filling to the pie shell. Score the top crust in a lattice pattern then add on top of filling & brush with egg wash. Bake for 40-50 minutes.
ASSEMBLE & BAKE
Let cool for at last 2 hours. Serve at room temperature or cold.