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, sugar, eggs, and lemon zest. Cook over medium heat until thickened.
5. Pour the lemon curd into the baked tart shells and let cool.
6. In a bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
7. Fold in lilac flowers gently into the meringue.
8. Pipe the lilac meringue onto the cooled tarts and use a kitchen torch to lightly brown the meringue.
9. Serve chilled and enjoy!

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