Preheat the oven to 375ºF (190ºC).
In a food processor, pulse the flour, powdered sugar, baking powder, lemon zest, and salt until combined. Add butter and pulse until the mixture forms small pebbles.
With the motor running, add the eggs and process until the dough forms a ball. Transfer the dough to a floured surface, divide in half.
Roll one half into an 11-inch circle and place it into a 9-inch deep-dish pie plate. Pierce the bottom with a fork and freeze for 10 minutes.
Roll out the second half of the dough into a 10-inch circle and refrigerate.
Line the chilled crust with parchment paper and pie weights. Bake on the lower rack for 20 minutes, then remove weights and bake for an additional 5 minutes. Let cool.
For the filling, whip the strained ricotta in a large bowl. Add sugar, eggs, lemon juice, zest, and almond extract. Mix until smooth.
Pour the filling into the cooled pie shell.
Take the chilled top crust and score a lattice pattern with a fork. Brush egg wash on both the edges of the bottom crust and the top crust.
Place the top crust over the filling, seal the edges, and trim any excess dough.
Bake the pie for 40-50 minutes or until the top is golden, and the filling is puffed.
Let the pie cool for at least 2 hours. Serve at room temperature or chilled.