Mix 1 ¼ cups of all-purpose flour, ½ cup of powdered sugar, and a pinch of salt. Cut in ½ cup chilled butter until crumbly. Form dough into a ball, wrap in plastic, and chill for 30 minutes.

Preheat oven to 350°F (175°C). Press chilled dough into mini tart pans and prick bottoms. Bake for 15-20 minutes until golden. Let cool completely.

Whisk together ½ cup fresh lemon juice, ¾ cup sugar, 3 eggs, 1 tablespoon lemon zest, and 1 teaspoon vanilla in a saucepan. Cook over medium heat until thickened, about 8-10 minutes. Cool slightly.

Beat 3 egg whites on medium until soft peaks form. Gradually add ¾ cup sugar, beating until stiff and glossy, about 5-7 minutes. Fold in lilac food coloring if desired.

Fill tart shells with lemon curd, about three-quarters full. Pipe or spoon lilac meringue on top, creating swirls or peaks.

Toast the meringue with a kitchen torch or under the broiler for 1-2 minutes until golden brown. Watch closely to prevent burning.

Garnish with fresh mint leaves or edible flowers. Serve chilled on a decorative platter.