Add the sugar, water and lemon juice to a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, washing down any sugar crystals on sides of pan with a brush dipped in cold water. Set syrup aside to cool.

In a separate small saucepan, warm the raisins and lemon zest in the water or wine and allow to sit for a few minutes for raisins to plump. Drain and coarsely chop raisins and set aside. Reserve liquid.

Drain the ricotta of any excess liquid and beat it together with the cream cheese. Stir in raisins. Mixture should be soft and easily spreadable. If not, beat in some of raisin poaching liquid.

Remove kataifi from box and loosen shreds in a large bowl. Toss shreds with melted butter to coat. Arrange half of the coated shreds in the bottom of a 9 x13 baking dish or pan and top with cheese mixture. Place remaining kataifi evenly over top pressing them lightly into cheese mixture. Bake covered with foil in a pre-heated 350 degree oven for 30 minutes. Uncover and bake for another 30 minutes or until kataifi is crisp and golden. Serve warm or at room temperature drizzled with lemon syrup.