Pastiera napoletana

500 gr flour
250 gr sugar
250 gr lard rind of 2 lemons
5 egg yolks
1 pinch salt

FILLING
1 confection cooked grain
500 gr ricotta cheese
60 gr candeed peel
2 spoons orange water
1/2 tsp cinnamon,
5 eggs (whites beaten)
200 gr sugar
some icing sugar.

Mix ingredients for the pastry and place in fridge for 2/3 hours wrapped in film. For filling mix, orange water, peel, cinnamon, egg yolks, sugar, ricotta, beaten egg whites & cooked grain. Butter a round pastry tin and line with the pastry, fill with the filling and cover with some remaining pastry cut into strips. Bake at 180° for 1h30 . Remove from oven & when cool dust the surface with icing sugar. Refrigerate!