In a mixing bowl, combine all-purpose flour, powdered sugar, and salt, ensuring even distribution. Cut in chilled butter until the mixture resembles coarse crumbs.

Gather the dough into a ball and gently roll it out on a floured surface to about 1/8 inch thick. Cut out circles and fit them into mini tart pans. Chill for 30 minutes.

Preheat your oven to 350°F (175°C). Prick the bases of the shells and bake for 15-20 minutes until lightly golden. Allow cooling completely.

Whisk together fresh lemon juice, granulated sugar, eggs, lemon zest, and vanilla extract in a saucepan. Cook over medium heat until thickened, about 8-10 minutes.

Remove from heat and let cool slightly.

Pour the cooled lemon curd into the cooled tart shells, filling them generously. Allow to rest for 30 minutes.

In a clean mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form.

Fold in lilac food coloring until combined. Transfer to a piping bag.

Pipe the meringue on top of each tart and toast lightly using a kitchen torch or under a broiler.

Optionally garnish with a fresh mint leaf before serving.