Ingredients
2 cups graham cracker crumbs1 cup all-purpose flour3/4 cup butter, softened1/2 cup plus 2 tablespoons sugar, divided5 large egg yolks4 ounces cream cheese, softened1 can (14 ounces) sweetened condensed milk1/2 cup lime juice2 tablespoons grated lime zest, divided1 tablespoon vanilla bean paste2-1/2 cups fresh strawberries, halved1 can (15 ounces) peach halves in light syrup, drained and thinly sliced2 teaspoons ground cinnamon
Preparation
Preheat oven to 350°. Line a 13x9-in. baking pan with nonstick foil; set aside. In a large bowl, beat cracker crumbs, flour, butter and 1/2 cup sugar until combined. Press onto bottom of prepared pan. Bake until lightly browned, 10-15 minutes. Cool on a wire rack.
In a large bowl, beat egg yolks and cream cheese until smooth. Beat in milk and lime juice until blended. Stir in 1 tablespoon lime zest and vanilla paste; pour over cooled crust. Alternately arrange strawberries and peaches in closely spaced rows over filling. Combine cinnamon and remaining 2 tablespoons sugar; sprinkle over fruit.
Bake until custard looks set, 20-25 minutes. Cool completely on a wire rack. Cover and refrigerate at least 2 hours or overnight. Sprinkle with remaining 1 tablespoon lime zest; cut into bars.
