1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix flour, butter, powdered sugar, and salt until crumbly. Add egg yolk and mix until dough forms.
3. Press the dough into mini tart pans and bake for 15 minutes or until golden.
4. In a saucepan, whisk together lemon juice, granulated sugar, eggs, lemon zest, and vanilla over medium heat until thickened.
5. Pour the lemon curd into the baked tart shells and let cool.
6. In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
7. Pipe the meringue onto the cooled tarts and top with lilac flowers.
8. Use a kitchen torch to lightly brown the meringue if desired.

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