In a mixing bowl, combine all-purpose flour, powdered sugar, and salt. Cut in chilled butter until the mixture resembles coarse crumbs. Chill the dough for 30 minutes.

Preheat your oven to 350°F (175°C). Press the dough circles into the mini tart pans and place on a baking sheet. Bake for 15-20 minutes until golden brown.

Whisk together fresh lemon juice, granulated sugar, eggs, lemon zest, and vanilla extract in a saucepan over medium heat. Stir constantly until thickened, about 10-12 minutes. Let cool before pouring into baked tart shells.

Beat the egg whites on medium speed until soft peaks form. Gradually add sugar, then increase speed to high until stiff, glossy peaks form, about 5-7 minutes. Fold in lilac food coloring if desired.

Pipe the lilac meringue decoratively over each tart, creating a swirl pattern that covers the lemon curd.

Toast the meringue with a kitchen torch or under a broiler for 1-2 minutes until golden, watching carefully to prevent burning.

Top with fresh mint leaves before serving immediately or refrigerate for up to two days.