In a large bowl, whisk together the flour, sugar, lemon zest and a pinch of salt. Add the cold butter and rub it in with your fingertips until the mixture looks like coarse crumbs.

Make a well in the center and add the egg yolks and whole egg. Mix with a fork, then bring the dough together with your hands. Don't overwork it or the crust will turn tough.

Flatten the dough into a disk, wrap it, and chill for 40 minutes.

While the dough chills, combine the cooked wheat berries, milk, 20g butter and lemon zest in a 2-quart / 1.9L saucepan. Simmer over low heat for 10 to 12 minutes, stirring often, until thick and creamy like porridge. Cool to room temperature.

In a large bowl, beat the drained ricotta with 200g sugar until smooth with no lumps, about 2 minutes.

Add the eggs one at a time, beating well after each addition.

Fold in the cooled wheat mixture, candied orange and citron peel, orange blossom water, cinnamon and a pinch of salt until evenly combined.

Heat the oven to 170 C / 340 F. Grease a 25 cm / 10-inch springform or tart pan.

Roll out two-thirds of the dough on a lightly floured surface to about 4mm thick. Line the pan, pressing it up the sides, and trim the excess.

Pour in the ricotta filling and smooth the top.

Roll the remaining dough and cut into 8 to 10 strips about 1.5cm wide. Lay them across the filling in a lattice pattern, pressing the ends into the crust edge.

Bake for 60 to 65 minutes, until the lattice is deep golden and the center looks set with just a slight jiggle, similar to a baked cheesecake.

Cool completely in the pan on a rack, at least 3 hours, before unmolding. For the best flavor, let it sit at room temperature overnight before slicing.