This gin-soaked lemon tart will knock your ginny socks off!

Lemon tart is a classic in many cuisines. Rich, sharp and creamy, it ticks all the boxes. But here at Craft Gin Club, we do like to do things a little differently! First, we added a splash or two of gin for extra delicious depth and flavour; we have also included a layer of sweet orange segments to give the tart a bit of a St-Clements feel. We’ve cheated a little bit and used a ready-made pastry case, but if you have the time and enthusiasm you could make your own!


Gin-soaked Lemon & Orange Tart

Serves 8


9-inch ready-made sweet shortcrust pastry case
4 eggs
150g golden caster sugar
Grated zest of 1 lemon
170ml lemon juice
150ml double cream
60ml gin (we used Six Bells)
1 or 2 oranges, peeled and segmented with a sharp knife (no pith or membranes)
Icing sugar to glaze (optional)

For the syrup:

250ml quality tonic water (clementine-flavoured tonics work well)
150g golden caster sugar
Finely grated zest and juice of 2 lemons
6 bruised juniper berries (if possible)
60ml gin (we used Six Bells)


Whisk together all the ingredients for the filling, except the orange segments. Place the orange segments in the base of the pastry case then pour over the filling. Bake at 180C, 160C Fan or Gas 4 for 20-25 minutes, until set.

Remove to cool. When cool, dust with icing sugar and glaze with a blow torch or under a hot grill (optional).

Meanwhile, place the tonic water and sugar in a pan and heat gently until the sugar has dissolved. Add the lemon juice and zest, Six Bells gin and juniper berries, bring to the boil and simmer for 5-10 mins until thickened. Allow to cool and remove juniper berries.

Serve the tart at room temperature with the gin syrup and some fresh blueberries.

Love baking? Love gin? Check out our blog for more gin-inspired baking recipes!