Make the pastry crust: Cream the butter and sugar together, then add the eggs and lemon zest. Gradually mix in the flour. Knead until you have a smooth, compact dough. Wrap in plastic wrap and refrigerate for about 2 hours.

Cook the wheat with the milk, citrus zest, and cinnamon stick. Stir constantly until the milk is fully absorbed. Let cool. In a large bowl, mix the ricotta and sugar until smooth and creamy.

Add the eggs and citrus zest. Stir with a wooden spoon. Add the cooled wheat mixture and mix until smooth. Stir in the diced candied fruit and orange blossom water.

You can find the full method on my YouTube channel "Ricette in un click".