In small bowl with spoon or food processor, beat or process butter and almond paste until smooth. Add 2 eggs; beat or process until well blended. By hand, stir in flour and lemon peel just until blended. Cover; place in freezer until mixture is thick, 20 to 30 minutes.
Remove 1 pie crust from pouch; place crust flat on work surface. If necessary, press out folds or creases. Cut 1-inch circle from center of crust. With very sharp knife, and curving motions, decoratively score crust in pinwheel design (do not cut through crust or filling will leak out).
Heat oven to 400°F. Remove remaining pie crust from pouch; place crust flat on work surface. If necessary, press out folds or creases. Place crust on ungreased 12-inch pizza pan or cookie sheet.
Spread cold filling over crust to within 2 inches of edge. Brush edge with beaten egg. Carefully place scored crust over filled bottom crust. Press edges to seal; flute. In small bowl, mix remaining beaten egg and milk; brush over pastry. Sprinkle with sugar.
Bake 22 to 27 minutes or until golden brown. Cut into wedges; serve warm. Store in refrigerator.