Start by pulsing the flour and powdered sugar in a food processor until well combined. Add cold butter cut into small pieces and blend until the mixture resembles coarse crumbs. Mix in the egg yolk and just enough water to form a dough. Chill for 30 minutes. Roll out the dough on a floured surface, then press it into tart pans. Bake at 350°F (175°C) for 10-12 minutes, until golden brown. Allow the tart shells to cool completely.

In a medium saucepan, whisk together the fresh lemon juice, zest, sugar, and eggs. Heat over medium, stirring constantly until the mixture thickens, about 8-10 minutes. Once thickened, remove from heat and stir in the butter until melted and smooth. Let the lemon curd cool for a few minutes, then pour it into the cooled tart shells. Chill for at least 1 hour to set the filling firmly.

In a heatproof bowl, combine the egg whites, sugar, and cream of tartar. Place the bowl over simmering water and whisk until the mixture is warm to the touch, about 3-5 minutes. Remove from heat and use a hand mixer to beat the mixture until stiff peaks form, approximately 5-7 minutes. Add the vanilla extract and beat briefly. If desired, incorporate violet food coloring to achieve a lovely lilac hue.

Once the meringue is ready, pipe it onto the chilled lemon tarts using your favorite piping tip for decorative effect. Use a kitchen torch to toast the tips of the meringue until golden brown and lightly caramelized, creating a beautiful finish. If you don’t have a torch, you can briefly broil the tarts in the oven, keeping a close eye to prevent burning.

For an elegant touch, garnish your Mini Lemon Tarts with a few edible lilac petals atop the toasted meringue. This not only enhances the visual appeal but also adds a whisper of floral aroma, making your dessert even more inviting. Serve the tarts chilled, ideally paired with a refreshing floral tea or lavender lemonade.