In a saucepan, combine the cooked wheat, milk, margarine, salt, and a piece of lemon peel.

Cook over low heat, stirring constantly with a wooden spoon to break up any large pieces of wheat. When the margarine is melted and the mixture is creamy, remove from heat and let cool to room temperature, stirring occasionally. Remove the lemon peel.

In the bowl of a stand mixer, add the ricotta, sugar, zest of one orange and one lemon, and vanilla powder. Mix using the paddle attachment.

Add the eggs two at a time, mixing after each addition.

Once all the eggs are incorporated, add the cinnamon and orange blossom water and mix again.

Add the cooled wheat mixture. Mix until combined. With these amounts, you'll have enough filling for two pastiere.

Divide the filling in half and place in two bowls. Use one for this recipe and set the other aside. If not using right away, you can freeze it.

Add the candied citron to the filling you just prepared. Mix well and refrigerate. Make the filling well in advance. If you want to bake the pastiera on Friday afternoon, prepare the filling on Wednesday afternoon.

While the filling rests in the fridge for two days, taste it and, if needed, add more cinnamon, orange zest, lemon zest, or orange blossom water.

After resting, roll out the dough and cut into strips. Place the strips on a tray and refrigerate until needed.

Roll out the remaining dough on a sheet of parchment paper and use it to line a tart pan. Do not prick the pastry. Trim any excess dough.

Fill the pan with the ricotta and wheat filling. Smooth the top.

Arrange the strips on top in a lattice pattern, as for a classic tart.

Refrigerate for a few hours before baking.

Serve and enjoy!

Thank you to my aunt Carla for sharing and teaching me this recipe!