In a mixing bowl, combine all-purpose flour, powdered sugar, and salt. Cut in chilled butter until the mixture resembles coarse crumbs. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

Preheat your oven to 350°F (175°C). Roll out the dough and cut into circles for mini tart pans. Prick the bases with a fork and bake for 15-20 minutes until golden brown. Cool completely.

In a medium saucepan, whisk together fresh lemon juice, granulated sugar, eggs, lemon zest, and optional vanilla over medium heat until thickened, about 8-10 minutes.

Allow the lemon curd to cool slightly before filling the cooled tart shells.

Beat the egg whites in a clean bowl until soft peaks form. Gradually add granulated sugar, beating until stiff peaks occur, about 6-8 minutes. Fold in lilac food coloring if desired.

Pipe the lilac meringue on top of each filled tart, creating swirls. Lightly toast using a kitchen torch or broil for 1-2 minutes, watching closely.

Optionally garnish with fresh mint leaves for added color before serving. Enjoy your beautifully gourmet creation!