In a food processor, combine the flour and powdered sugar; pulse to combine

Slowly add in cubed butter, pulsing in between each addition to create a crumble

Whisk together the egg, cold water, and lemon zest and slowly pour the egg mixture into the food processor while pulsing

Continue pulsing until the dough comes together into a ball

Remove the dough from the food processor and kneed on the counter until smooth

Wrap the dough in plastic wrap and refrigerate for 1-2 hours or overnight

Remove the dough from the refrigerator and allow it to sit out until it is soft enough to roll out

Dust the counter top with flour and roll the dough into a 14 inch circle

Place the dough into a 10” pie pan or dish

Remove the excess dough from the edge of the pie pan

Refrigerate the pie dough until ready to bake

Boil wheat in water with lemon rind for about 1 hour or until wheat is soft

Allow the wheat to cool completely

(this can be done the night before)

In a small sauce pan, combine milk, butter and cooked wheat; bring to a boil

Remove from the heat and allow this mixture to cool

In a mixer with paddle attachment, cream together the ricotta cheese, granulated sugar, egg yolks, vanilla extract, lemon zest, orange zest and orange juice

Add the milk and wheat mixture into the ricotta filling; mix until smooth

In a separate mixing bowl with whisk attachment, whisk the egg whites until they are soft peaks

Fold the egg whites into the ricotta mixture and fold until fully combined

Pour the filling into the unbaked pie shell

Bake at 350 degrees F for 45-55 minutes or until the top is golden brown and the center is gelled

Remove the pie from the oven and allow it to cool completely

Refrigerate until ready to serve

Sprinkle powdered sugar over the top