Peaches & Blueberries with Lemon Custard Sauce

In heavy medium saucepan combine sugar, cornstarch, and salt. Whisk in milk and egg yolks. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Quickly cool custard by placing saucepan into bowl half-filled with ice water 3 minutes, stirring constantly. Strain mixture through fine mesh sieve into medium bowl. Stir in vanilla and lemon peel. Cover surface with plastic wrap. Chill 2 to 24 hours. Divide peaches and berries among six dessert dishes. Spoon on custard sauce; sprinkle cinnamon.