In a saucepan combine wheat, milk, butter and zest of 1 lemon. Simmer 10 minutes until creamy.
In a separate bowl, beat ricotta, sugar, eggs and egg yolks, vanilla essence, 1 tablespoon orange flower water and cinnamon. Add remaining zest and candied peel.
Mix in the wheat/milk mixture. Stir well. Preheat oven to 200 degrees C.
Roll out one sheet of pastry to fit a buttered 28cm tart tin. Pour in the filling. Roll out the other sheet of pastry and cut into 2cm wide strips. Use to make a lattice on top of the filling. Brush lightly with beaten egg.
Bake the tart 1 hour, then let cool in the tin. When cool, place on a platter and sprinkle with icing sugar.