In a food processor, pulse together flour and powdered sugar until well combined. Add cold butter in small pieces, mixing until the mixture resembles coarse crumbs. Then, incorporate the egg yolk and ice water, blending until a dough forms. Chill the dough in the refrigerator for 30 minutes. Roll it out to fit mini tart pans, pressing it firmly into shape. Prick the bases with a fork, line with parchment, and bake at 350°F for 10-12 minutes until golden. Allow to cool completely.

In a medium saucepan, whisk together the fresh lemon juice, lemon zest, granulated sugar, and eggs until well blended. Cook this mixture over medium heat, stirring continuously for 8-10 minutes until thickened. Remove from heat and whisk in the unsalted butter until smooth. Allow to cool slightly before pouring it into the prepared tart shells. Chill in the refrigerator for 1 hour to set the curd.

In a heatproof bowl set over simmering water, whisk together egg whites, sugar, and cream of tartar until warm to the touch. Transfer to a stand mixer and beat on high speed for 5-7 minutes until stiff peaks form and glossy. Fold in vanilla extract and violet food coloring gently for even distribution.

Use a piping bag fitted with a decorative tip to pipe dollops or swirls of the meringue onto each cooled mini lemon tart.

Use a kitchen torch to lightly toast the tips of the meringue. Garnish each mini tart with edible lilac petals or dried lavender for an elegant touch.