1-Begin by combining the dry ingredients for the Pasta Frolla: mix 3 cups of all-purpose flour with powdered sugar, baking powder, lemon zest, and salt in a large bowl. Cut in the cold unsalted butter until the mixture resembles coarse crumbs, then mix in the eggs to form a cohesive ball of dough. This step sets the foundation for a crisp crust that holds up to the filling.

2-Next, divide the dough, roll out one portion for the bottom crust, and blind-bake it to prevent sogginess. For the ricotta filling, lightly whip the strained whole-milk ricotta in another bowl, then whisk in granulated sugar, eggs, lemon juice, lemon zest, and almond extract until smooth. Pour this into the cooled crust and top with the remaining dough, scoring it with a fork for a lattice effect.

3-Brush the top with an egg wash made from one egg mixed with a bit of water for a shiny finish, then bake at 375ºF for 40-50 minutes. The pie is ready when the top is golden and the filling is nearly set but still slightly jiggly. Let it cool for at least 2 hours before serving, allowing the flavors to meld and the texture to firm up. This cooling time is essential for that authentic Italian experience, whether you enjoy it at room temperature or chilled.