Step 1: Make the Tart Shells

In a food processor, pulse the flour and powdered sugar together. Add the cold butter and pulse until the mixture becomes crumbly. Add the egg yolk and cold water, pulsing until the dough just comes together.

Wrap the dough and chill for 30 minutes.

Preheat the oven to 350°F (175°C). Roll out the dough and press into mini tart pans. Prick the bottoms with a fork, line with parchment, and add pie weights.

Bake for 10–12 minutes until lightly golden. Allow the tart shells to cool completely.

Step 2: Prepare the Lemon Curd

In a saucepan, whisk together lemon juice, lemon zest, sugar, and eggs.

Cook over medium heat, stirring constantly for 8–10 minutes until the mixture thickens.

Remove from heat and whisk in the butter until smooth. Let cool slightly, then fill the tart shells with the lemon curd.

Place the tarts in the refrigerator for about 1 hour to set.

Step 3: Make the Lilac Meringue

Place egg whites, sugar, and cream of tartar in a heatproof bowl over a saucepan of simmering water.

Whisk continuously until the mixture becomes warm and the sugar dissolves.

Remove from heat and beat with an electric mixer for 5–7 minutes until stiff peaks form. Mix in vanilla extract and a small amount of violet food coloring to create a soft lilac shade.

Transfer the meringue to a piping bag fitted with a star tip and pipe onto the chilled lemon tarts.

Step 4: Toast and Garnish

Use a kitchen torch to lightly toast the meringue tips.

Garnish with edible lilac petals or dried lavender for a delicate floral finish.