In a clean bowl, whisk together the all-purpose flour, powdered sugar, and a pinch of fine salt.

Cut in the cold cubed butter using a pastry blender or your fingertips until the mixture resembles sandy crumbs.

Mix in the egg yolk and 1 tablespoon of ice water, adding more if necessary until the dough holds together.

Roll out the dough on a lightly floured surface until about 1/8 inch thick.

Cut out circles to fit into 8 mini tart pans, press the dough into the pans, trim excess edges, and prick the bases with a fork.

Chill in the refrigerator for about 30 minutes.

Preheat your oven to 350°F (175°C).

Bake the chilled tart shells for 15-18 minutes, or until lightly golden brown and dry to the touch.

Let them cool completely before adding the lemon filling.

In a saucepan, combine the fresh lemon juice, lemon zest, granulated sugar, eggs, egg yolks, cubed butter, and a pinch of salt.

Cook over medium-low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 6-8 minutes.

Strain the curd into a bowl to remove any lumps.

Spoon the warm lemon curd into the cooled tart shells and smooth the tops with a spatula.

Refrigerate for at least 30 minutes to allow the curd to set.

In a heatproof bowl over simmering water, whisk the egg whites and granulated sugar until the sugar dissolves and the mixture reaches 160°F (71°C).

Remove from heat and beat using an electric mixer until stiff glossy peaks form.

Add the vanilla extract and lilac gel food coloring, mixing until incorporated.

Using a piping bag or spoon, dollop the lilac meringue onto the chilled lemon tarts.

Toast the meringue lightly with a kitchen torch for a dramatic finish, if desired.

Garnish with edible flowers or fresh mint leaves.