In a mixing bowl, blend 1 cup of softened unsalted butter with ½ cup of superfine sugar until light and fluffy. Add 1 extra-large egg and 1 teaspoon of vanilla extract, mixing until incorporated. Gradually sift in 2 cups of cake flour and a pinch of salt, kneading until a dough forms. Wrap the dough in plastic wrap and chill it in the refrigerator for 1 hour.

Preheat your oven to 290°F (140°C). On a floured surface, roll out the chilled pastry to about 1/8 inch thick. Carefully fit the pastry into mini tart tins, trimming the excess. To prevent puffing, line the tarts with parchment paper and fill with pie weights. Bake for 15 minutes until the edges are just golden. Remove from the oven and let cool slightly.

In a bowl, whisk together 1 can of condensed milk, 3 extra-large egg yolks, ½ cup of freshly squeezed lemon juice, and the zest from 2 lemons until smooth. Pour the mixture into the cooled pastry shells, filling them about three-quarters full. Increase the oven temperature to 320°F (160°C) and bake the tarts for an additional 15 minutes, until the filling is just set.

In a heatproof bowl, combine 3 egg whites and ¾ cup of superfine sugar. Place the bowl over simmering water, whisking continuously until the sugar dissolves and the mixture is warm, about 3-4 minutes. Remove from heat and, using an electric mixer, beat until stiff peaks form and the meringue is glossy and smooth.

Once the lemon curd tarts have cooled completely, transfer the meringue into a piping bag fitted with a large star tip. Pipe the meringue generously over each tart, creating peaks and swirls for a beautiful presentation. For a finishing touch, use a kitchen torch to lightly brown the tops of the meringue until golden.

These delightful mothers day Mini Lemon Meringue Tarts are best served immediately to enjoy the contrast of textures. Place them on a beautiful platter and treat your guests to this zesty, elegant dessert.