In a food processor, pulse together flour and powdered sugar. Add butter and blend until resembling coarse crumbs. Incorporate egg yolk and water, mixing until a dough forms. Chill for 30 minutes while preheating oven to 350°F (175°C).

Roll out the chilled dough to about ¼ inch thick. Press into mini tart pans and prick bottoms to prevent bubbling. Line with parchment and fill with weights. Bake for 10-12 minutes until golden, then cool.

In a saucepan, whisk together lemon juice, lemon zest, granulated sugar, and eggs over medium heat. Stir for 8-10 minutes until thickened, then remove and stir in butter.

Pour lemon curd into baked tart shells and chill for at least 1 hour.

In a heat-proof bowl, combine egg whites, granulated sugar, and cream of tartar over simmering water. Whisk until warm, then beat until stiff peaks form. Add vanilla and food coloring.

Pipe meringue onto chilled tarts creatively.

Toast meringue tips with a kitchen torch until lightly browned.

Garnish with edible lilac petals or lavender before serving.