Question for lemon meringue pie experts

[MotherForkinShirtBalls]

I've never made it before but dd has requested for Wednesday. I'll be making a billion mini mince pies tomorrow and was planning to do mini lemon meringue pies as I go. The mince pies cook in about 12 mins. Would LMPs cook in about the same time? I'm working with a 24 hole mini muffin tin.

Ta.

Lemon meringue usually needs baking twice - once to cook the pastry and then to bake the meringue.
You could do the pastry cases in with the mince pies and then fill and bake again as it would require a lower temperature.
What recipe are you using?

Yes, that was my first thought. I was hoping they'd be small enough to get away with a single bake! I'm going to use the same pastry for the mince pie cases and my usual meringue which I'll pipe on top with lemon curd in between.

I think you'll get soggy pastry if you only bake it once, especially as you will need to use a lower temperature in order to prevent burning the meringue.

You have to blind bake the pastry case first. They can be done alongside the mince pies. Then fill with lemon and top with meringue and bake again

Yes, you'll have to blind bake the pastry - I make one large lemon meringue as it's less fiddly than blind baking mini ones.

Ok, thanks everyone, I'll stick with the two steps so. If I have to blind bake I might go for slightly bigger ones though, the size of the mince pies will be a massive pita.