In a mixing bowl, combine all-purpose flour, powdered sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Form the dough into a ball, wrap in plastic, and chill for 30 minutes. Roll out the dough and cut into circles for mini tart pans.

Preheat your oven to 350°F (175°C). Bake the chilled tart shells for 15-20 minutes or until golden brown. Let cool completely in the pans.

In a medium saucepan, whisk together fresh lemon juice, granulated sugar, eggs, lemon zest, and vanilla extract over medium heat. Stir continuously until thickened (10-15 minutes). Let cool slightly.

Beat the room temperature egg whites until soft peaks form. Gradually add sugar and whip until stiff peaks and glossy finish.

Fill each tart shell with lemon curd. Pipe lilac meringue on top using a piping bag.

Lightly toast the tops of the lilac meringue until golden brown using a kitchen torch or under a broiler.

Garnish with fresh mint leaves or edible flowers. Serve chilled or at room temperature.