Prepare the tart crust: In a mixing bowl, combine all-purpose flour, powdered sugar, and salt. Cut in chilled butter until the mixture resembles coarse crumbs—this ensures a flaky texture when baked.

Form and chill crust: Roll the dough out on a floured surface, then cut it into circles to fit mini tart pans. Prick the bases with a fork, and chill them in the fridge for 30 minutes.

Make lemon curd: In a medium saucepan over medium heat, whisk together fresh lemon juice, granulated sugar, eggs, lemon zest, and vanilla extract. Cook, stirring constantly, until the mixture thickens; this will take around 10 minutes.

Fill shells: Once the lemon curd has cooled slightly, pour it into the tart shells, filling them generously with that zesty goodness.

Prepare meringue: In a bowl, beat egg whites until soft peaks form. Gradually add granulated sugar and continue beating until stiff peaks are achieved. If you like, fold in lilac food coloring for that enchanting touch.

Pipe meringue: Use a piping bag to elegantly pipe the meringue over the cooled lemon curd in each tart, creating delightful swirls on top.

Toast meringue: Gently toast the meringue using a kitchen torch or place them under the broiler for a minute or two until they are golden brown. Keep a close eye to avoid burning!

Garnish and serve: For a lovely finishing touch, optionally garnish with fresh mint leaves. Arrange your mini tarts on a serving platter and savor the smiles they will bring!