2 cups graham cracker crumbs
1 cup all-purpose flour
3/4 cup butter, softened
1/2 cup plus 2 tablespoons sugar, divided
5 large egg yolks
4 ounces cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup lime juice
2 tablespoons grated lime zest, divided
1 tablespoon vanilla bean paste
2-1/2 cups fresh strawberries, halved
1 can (15 ounces) peach halves in light syrup, drained and thinly sliced
2 teaspoons ground cinnamon
1. 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 to 15 minutes. Cool on a wire rack.
2. 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.
3. Bake until custard looks set, 20 to 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.
Prize Winning Recipe
TOTAL TIME: Prep: 20 min. + cooling Bake: 20 min. + chilling
YIELD: 2 dozen.
Nutrition Facts
1 bar: 226 calories, 11g fat (6g saturated fat), 64mg cholesterol, 123mg sodium, 30g carbohydrate (20g sugars, 1g fiber), 4g protein.