1. Step I – Tapioca Mixture: Blend tapioca, sugar, salt, milk, egg, and cinnamon. Let stand five minutes. Cook over medium heat, stir constantly. Cook 2 minutes past boiling. Remove from heat, add cinnamon and cool.

2. Step II – Pastry Dough: Sift dry ingredients into pastry board, make a well in center and place eggs, lard and lemon rind, work with hands until smooth. Chill for 30 minutes.

3. Step III – Ricotta Filling: Place ricotta in bowl and stir until very smooth, add sugar and egg yolk one at a time. Stir well after each egg. Add cinnamon, lemon peel, citron and orange peel. Blend well, add tapioca and ricotta mixture.

4. Step IV – Assembly: Take 2/3 of pastry and roll to thickness of a little more than 1/4 inch. Place in deep pie plate which has been buttered and floured. Cut rest of dough in strips and lay criss cross over pie. Pressing ends firmly, bake in 375 degree oven for 1 hour or until firm.