Pour the cream cheese, sweetened condensed milk, lemon juice, lemon zest and lemon extract in the bowl of your electric stand mixer outfitted with the wire whip.
Whip the mixture on the medium-high setting for three to four minutes, pausing the unit every 30 to 45 seconds to wipe down the sides of the mixing bowl.
Add yellow food coloring, if desired, and process for another 30 to 45 seconds, or until the color is evenly disbursed throughout the pie filling.
Pour into the almond flour crust.
Cover and refrigerate for at least 2 hours before serving.
Cover the top of the pie with whipped cream right before serving, if desired.