In a mixing bowl, combine all-purpose flour, powdered sugar, and salt. Cut in chilled butter using a pastry cutter until the mixture resembles coarse crumbs. Form into a ball, roll out between parchment paper, and press into mini tart pans. Chill for 30 minutes.

Preheat your oven to 375°F (190°C). Bake tart shells for 15-20 minutes until edges are lightly golden. Cool completely in pans.

In a saucepan, combine fresh lemon juice, granulated sugar, eggs, lemon zest, and vanilla extract over medium heat. Stir constantly until thickened, about 8-10 minutes. Let cool slightly, then pour into tart shells.

Beat egg whites in a clean bowl with an electric mixer until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form. Optional: fold in lilac food coloring.

Pipe lilac meringue over cooled lemon filling using a piping bag fitted with a star tip.

Use a kitchen torch to toast the meringue, or broil for 1-2 minutes watching closely.

Garnish with fresh mint or edible flowers and serve chilled or at room temperature.