-
1
Prepare the pie crust by kneading together the flour, eggs, sugar, lard, and the lemon peel.
-
2
Refrigerate the dough until it is to be used.
-
3
Cook the wheat in a medium saucepan with the milk, lard, and the sugar over low heat until it is creamy in consistency.
-
4
Allow it to cool completely.
-
5
Place the ricotta cheese in a large bowl and stir with a wooden spoon until it is creamy. Add the sugar and continue stirring. Add the egg yolks and 3 egg whites, the grated peel of 2 lemons, orange flower water, vanilla extract, and candied fruits.
-
6
Add the cooked wheat cream and stir to incorporate well.
-
7
BUtter and flour a pie plate. Roll out the pie crust to a thickness of 3 millimeters and line the pie plate. Set aside some of the dough to make strips for the lattice on top of the pie.
-
8
Fill the pie crust with the pie filling, make a lattice pattern with the strips of dough set aside earlier, and add them to the top of the pie.
-
9
Bake the pie at approximately 150C for approximately 2 hours, the pie crust should be golden and the filling should not be liquid.
-
10
Turn off the oven and let the pie cool inside with the door slightly open.
-
11
Refrigerate the cake for 3 days, serve it sprinkled with powdered sugar.
