1. Make the pasta frolla: In a food processor, combine the flour, powdered sugar, baking powder, lemon zest, and salt. Pulse to mix. Add the cold butter and pulse until the mixture resembles tiny pebbles. With the motor running, add the eggs and process until the dough forms a cohesive ball.
2. Chill and roll the dough: Divide the dough in half. Roll one half into an 11-inch circle and press it into a 9-inch deep dish pie plate. Pierce the bottom with a fork and freeze for 10 minutes. Roll the second half into a 10-inch circle and refrigerate.
3. Blind bake the crust: Line the chilled bottom crust with parchment paper and pie weights. Bake on the lower rack at 375°F for 20 minutes. Remove the weights and parchment, then bake for 5 more minutes. Let cool for 15 minutes.
4. Make the ricotta filling: In a large bowl, whisk the strained ricotta for 30 seconds until lightened. Add the sugar, eggs, lemon juice, lemon zest, and almond extract. Whisk until perfectly combined.
5. Assemble the pie: Pour the filling into the slightly cooled crust. Score the chilled top crust with the back of a fork to create a lattice pattern without cutting all the way through. Brush both the top crust and the bottom crust edges with the egg wash. Place the top crust over the filling, seal the edges, and trim the excess dough.
6. Bake: Place the pie on a rimmed baking sheet in the middle of the oven. Reduce oven temperature to 350°F and bake for 40 to 50 minutes, until the top is golden and shiny, and the center is just slightly jiggly.
7. Cool: Let the pie cool completely for at least 2 hours before serving to allow the custard to set. Dust generously with powdered sugar right before serving.