In a food processor, pulse together all-purpose flour and powdered sugar until combined. Add cold unsalted butter and pulse until the mixture resembles coarse crumbs. Blend in egg yolks and a splash of ice water until the dough forms. Chill the dough for 30 minutes, then preheat your oven to 350°F (175°C). Roll out the dough, press it into mini tart pans, prick with a fork, and bake for 10–12 minutes until golden brown. Allow to cool completely.

In a saucepan over medium heat, whisk together fresh lemon juice, lemon zest, granulated sugar, and eggs. Stir continuously for about 8–10 minutes until the mixture thickens and coats the back of a spoon. Remove from heat and incorporate unsalted butter, whisking until smooth. Pour the lemon curd into the cooled tart shells and chill in the refrigerator for at least 1 hour.

Set up a heatproof bowl over a pot of simmering water. Combine egg whites, granulated sugar, and cream of tartar. Whisk constantly until warm, about 3 minutes. Transfer to a stand mixer and beat on high for 5–7 minutes until stiff peaks form. Mix in vanilla extract and violet food coloring.

Use a piping bag to pipe swirls of meringue onto the chilled tarts. Start from the edges and work inward. Use a kitchen torch to gently toast the tips of the meringue. Garnish with edible lilac petals or dried lavender.