My mother never made these kinds of desserts when I was growing up because lemons and limes were always reserved for pies and cakes. I was swimming in a sea of lemon curd at all times, it seemed. I make these when I want a dessert that can go with any meal and double as an indulgent breakfast treat. You would be surprised how well hot coffee and these fruit notes go together. Like a lemon peel with an espresso.
Preheat oven to 350°F.
For the dough:
Spray the bottom and sides of a rimmed baking sheet with nonstick cooking spray.
In the bowl of a mixer fitted with the whisk attachment, combine the butter, salt and sugar and beat on medium speed until smooth, 5-8 minutes. Remove the bowl from the machine and stir in the nutmeg and flour until just mixed.
Lightly flour a flat surface and spread the dough out with your hands. Roll with a floured rolling pin until about 1/2-inch thick, 10 inches wide and 13- to 14-inches long. Roll the dough up on the pin and lay it out onto the baking sheet. Press into bottom and sides of the sheet.
Place crust in center of the oven and bake until light brown, 20-25 minutes. Remove from the oven and set aside to cool.
For the filling:
In a medium bowl, whisk eggs, flour and sugar until smooth. Whisk in the lime zest and juice and lemon juice. Pour the batter over the cooled crust.
To assemble and bake:
In a medium bowl, toss the strawberries with the jam and brown sugar. Layer the strawberry mixture on top of the filling. Bake in the oven 25-30 minutes or until the filling sets. Cool. Slice into bars.