Prepare the Tart Shell: In a large mixing bowl, whisk together flour, powdered sugar, and salt. Cut in the chilled butter until coarse crumbs form. Gather dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.

Bake the Shells: Preheat oven to 350°F. Roll out the chilled dough to 1/8-inch thick. Cut circles for mini tart pans. Press into pans, prick bottoms, and bake for 15-18 minutes until golden. Allow to cool.

Make Lemon Curd: Combine lemon juice, sugar, eggs, lemon zest, and vanilla in a saucepan. Whisk constantly until thickened (10-12 min). Cool slightly before pouring into tart shells.

Prepare Lilac Meringue: Whip egg whites in a clean bowl until soft peaks form. Gradually add sugar, then beat at high speed until stiff peaks form and glossy. Fold in lilac coloring gently.

Pipe the Meringue: Transfer lilac meringue to a piping bag. Pipe onto each tart in swirls or peaks to contrast with lemon curd.

Toast the Meringue: Lightly torch meringue tops until golden (seconds). Alternatively, broil for 1-2 minutes, watching closely.

Garnish & Serve: Garnish with fresh mint or edible flowers. Arrange on a platter to serve.