Pastiera Napoletana

Heat water in wheat in medium saucepan to boiling; boil gently, uncovered, 20 minutes. Remove from heat; let stand, covered, 1 hour.

Make Sweet Pastry.

Make Crema Pasticcera.

Drain wheat; combine with milk, 2 tablespoons sugar, the salt, and lemon zest in medium saucepan. Heat to boiling; reduce heat. Simmer, uncovered, stirring frequently, until all liquid is absorbed, about 20 minutes. Transfer to shallow bowl; cover surface of wheat mixture with plastic wrap to prevent skin forming. Cool to room temperature; discard lemon zest.

Cut off one third of the pastry; reserve, wrapped. Roll out remaining two thirds of the pastry on lightly floured surface into 17 inch circle. Fold and quarters; he's and fold into 10 inch spring form pan. Press gently against bottom and sides of pan, pressing any tears with fingers to seal; do not trim edges. Chill and freezer 10 minutes.

Drain off any liquid from top of her,. Press ricotta through fine mesh sieve into large mixer bowl. Beat in 1 cup sugar; beat until smooth and creamy. Beat in egg yolks, one at a time. Stir in wheat mixture, pastry cream, orange peel, citron, and cinnamon.

Beat egg whites in clean large mixer bowl until stiff but not dry. Fold a quarter of the whites into ricotta mixture; fold in remaining whites. Spoon into pastry shell.

Heat oven to 350°F. Roll out reserve third of the pastry into 12" x 6" rectangle. Cut into 12 12” x 1/2" strips. Arrange strips over filling in lattice pattern. Pinch ends of strips again side to pastry shell to seal; trim edges of pastry even.

Bake until well browned, about 1 hour 15 minutes. Cover loosely with aluminum foil; continue to bake 10 to 15 minutes longer. Uncover pie; cool completely on wire rack. Refrigerate, covered, overnight. To serve, remove sides of pan; cup pastry into wedges.