In a mixing bowl, whisk together 1 ½ cups of all-purpose flour, ½ cup of powdered sugar, and a pinch of salt until combined. Cut in ½ cup of chilled, unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Gather the crumbly mixture into a dough ball, then roll it out on a lightly floured surface to about ¼ inch thick. Use a round cutter to cut out circles and gently press them into mini tart pans, ensuring the sides are evenly covered.

Prick the bottoms with a fork, then chill the tart shells in the fridge for 30 minutes to firm up.

Preheat your oven to 350°F (175°C). Once chilled, bake the mini tart shells for about 15–20 minutes or until they turn a lovely golden brown.

After baking, remove them from the oven and allow to cool completely in the tart pans.

In a medium saucepan, combine 1 cup of fresh lemon juice, 1 cup of granulated sugar, and 4 eggs. Whisk until smooth, then cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, around 10 minutes.

Remove from the heat, stir in 1 tablespoon of lemon zest and 1 teaspoon of vanilla extract, and allow to cool slightly before filling the tarts.

Once the lemon curd has cooled to a warm temperature but is still pourable, carefully fill each pre-baked mini tart shell with the lemon curd, distributing evenly.

Let the filled tarts cool completely at room temperature.

Gather 3 egg whites in a clean, dry mixing bowl and begin beating them on medium speed until soft peaks form. Gradually add ¾ cup of granulated sugar, one tablespoon at a time, continuing to beat until you achieve stiff peaks.

Gently fold in a few drops of lilac food coloring until desired color is achieved.

Using a piping bag fitted with a large round or star tip, pipe the lilac meringue onto each mini lemon tart.

Carefully toast the lilac meringue using a kitchen torch or place the tarts under a broiler set to low until golden.

For an extra touch of elegance, consider garnishing your mini lemon tarts with fresh mint leaves or small edible flowers.