Use fresh lemon juice for best flavor and proper setting., Toast almonds before pulsing for richer flavor, then let cool to avoid excess oil., Press crust with medium pressure to avoid a dense crust; smooth surface with flat-bottomed measuring cup if desired., Watch baking time closely: filling should jiggle slightly when done to avoid cracking or dryness., Chilling crust after pressing and before baking helps maintain shape but is optional., Use leftover egg whites for meringue toppings, cookies, or other recipes., Pie can be made ahead: crust pre-baked 2-3 days in advance at room temp, filling prepared and refrigerated before baking., Pie stores covered in fridge for up to 1 week., Pie freezes well up to 3 months; thaw overnight in fridge before serving., Avoid reheating as it ruins creamy texture; serve chilled or slightly less cold by resting at room temperature 10-15 minutes.