Ingredients:

• 3 cups (360 grams) all-purpose flour
• ½ cup (60 grams) powdered sugar
• ½ teaspoon baking powder
• 1 teaspoon lemon zest
• ½ teaspoon salt
• 1 cup (226 grams) unsalted butter
• 2 large eggs

• 32 ounces (905 grams) whole-milk ricotta, strained if very watery (see notes)
• ¾ cup (150 grams) granulated sugar
• 4 large eggs
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• ⅛ teaspoon almond extract
• Egg wash, for assembling

Instructions:

1. Preheat & Prepare Dough: Preheat oven to 375°F (190°C). In a food processor, combine dry ingredients and pulse. Add butter and eggs, processing until dough forms. Divide dough in half. Roll one half into an 11" circle for the pie dish and refrigerate; roll the other into a 10" circle for the top crust and chill.
2. Blind Bake: Prick the bottom crust with a fork, line with parchment, and add pie weights. Bake for 20 minutes, remove weights, and bake for 5 more minutes. Cool for 15 minutes.
3. Make Filling: Whip strained ricotta, then mix with sugar, eggs, lemon juice, zest, and almond extract. Pour into the baked crust.
4. Add Top Crust: Score the chilled top crust, brush with egg wash, and place over the filling. Seal edges and trim excess.
5. Bake and Cool: Bake on a rimmed sheet for 40-50 minutes, until golden and mostly puffed. Cool for 2 hours before serving. Enjoy at room temperature or chilled.