|Lemon juice||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1 Cup (16 tbs)|
Roll pastry out; cut into 24 rounds with large cookie cutter.
Place rounds on baking sheet.
Bake at 400 degrees for 8 minutes or until lightly browned.
Combine blueberries, lemon juice, sugar to taste, 1 cup water and 4 tablespoons butter in saucepan; bring to a boil.
Reduce heat; cook, covered, for 5 minutes.
Blend 3/4 cup sugar and flour together; add remaining butter, eggs and milk.
Cook, stirring constantly, until thickened.
Stir in vanilla; cool.
Place 12 pastry rounds on individual serving plates; cove- with custard.
Top with remaining rounds; spoon blueberry mixture over tops.
Whip cream; sweeten slightly.
Serve shortcake with whipped cream.