Prepare the Tart Crust: In a large bowl, whisk together flour, powdered sugar, and salt. Cut in chilled butter until mixture resembles coarse crumbs. Form into a ball, wrap in plastic, and refrigerate for 30 minutes.

Shape Crusts: Preheat oven to 350°F (175°C). Roll out dough to 1/4 inch thick, cut circles for mini tart pans, and gently press into pans. Prick bottoms with a fork.

Bake the Crusts: Arrange tart pans on a baking sheet and bake for 12-15 minutes until edges are lightly golden. Allow to cool for 10 minutes before transferring to a wire rack.

Make Lemon Curd: In a saucepan, combine lemon juice, sugar, eggs, zest, and vanilla. Cook over medium heat, stirring continuously for 8-10 minutes until thickened. Cool for 15 minutes.

Fill Tarts: Pour cooled lemon curd into shells, smoothing tops as necessary. Set aside for 30 minutes to allow curd to set.

Prepare Meringue: Whip egg whites until soft peaks form, then gradually add sugar, beating until stiff peaks form. Optionally, fold in lilac food coloring.

Pipe Meringue: Transfer meringue to a piping bag and pipe onto each tart, creating generous swirls and peaks.

Toast Meringue: Carefully toast meringue with a kitchen torch or broil for 1-2 minutes, watching attentively to prevent burning.

Garnish: Garnish tarts with fresh mint or edible flowers for a pop of color and inviting appearance.