Step 1: Prepare the Pastry Dough

1. Mix flour and butter: In a large mixing bowl, combine the flour and cold butter cubes. Use your hands or a pastry cutter to mix until it forms a crumbly texture.
2. Add eggs and sugar: Add the sugar, lemon zest, egg, and egg yolk, and gently knead until the dough comes together smoothly. Avoid overworking to keep it tender.
3. Chill: Wrap the dough in plastic wrap and chill for at least 30 minutes.

Step 2: Prepare the Wheat Mixture

1. Cook wheat: In a saucepan, combine the cooked wheat with milk, butter, and citrus zests. Cook on low heat, stirring occasionally, until thickened and creamy, about 20-30 minutes.
2. Cool: Remove from heat and let it cool to room temperature.

Step 3: Prepare the Ricotta Filling

1. Mix ricotta and sugar: In a large bowl, beat the ricotta and sugar until smooth.
2. Add eggs: Incorporate the eggs and egg yolks, one at a time, until fully blended.
3. Add orange blossom water and candied peel: Mix in the orange blossom water and candied peel for that characteristic flavor.
4. Combine with wheat mixture: Gently fold in the cooled wheat mixture until well combined.

Step 4: Assemble and Bake the Pastiera

1. Prepare the crust: On a floured surface, roll out the dough to about 1/4 inch thick and place it in a 9-inch tart or springform pan, pressing it against the edges.
2. Add filling: Pour the ricotta-wheat filling into the crust, spreading it evenly.
3. Create lattice top: Roll out remaining dough and cut into strips. Arrange in a lattice pattern over the filling.
4. Bake: Preheat the oven to 350°F (175°C) and bake for about 1 hour and 15 minutes, until golden brown and the filling is set.
5. Cool and set: Let the Pastiera cool completely in the pan, ideally overnight, for the flavors to meld.

Garnish

• Before serving, dust lightly with powdered sugar.