In a large bowl, blend the all-purpose flour, powdered sugar, and salt together. Cut in the chilled butter until the mixture resembles coarse crumbs. Roll out the dough, cut into circles for mini tart pans, prick the bases with a fork, and chill in the refrigerator for 30 minutes.

In a saucepan over medium heat, whisk together fresh lemon juice, granulated sugar, eggs, lemon zest, and vanilla extract. Cook while stirring constantly until the mixture thickens and coats the back of a spoon. Remove from heat and let cool slightly before pouring into chilled tart shells.

In a mixing bowl, beat the egg whites until they form soft peaks. Gradually add granulated sugar, continuing to beat until stiff peaks form. If desired, fold in lilac food coloring for a whimsical touch.

Pipe the lilac meringue generously onto the cooled lemon curd, creating delightful swirls or peaks. Using a kitchen torch or broiler, gently toast the meringue until it turns golden brown.

Finish with fresh mint leaves for garnish and present the tarts on an elegant platter, ready to impress!