Thaw the puff pastry.
On a floured surface roll out 1/4 inch thick.
Cut out 8 circles about 3 1/4 inches across to line individual souffle dishes.
Rinse the shrimp in a sieve and drain.
Wash and pat the dill dry and chop, reserving a few stalks for garnish.
Mix the sour cream with the shrimp and dill and add the salt, pepper and lemon juice.
Preheat the oven to 425°.
Fill the dishes with the shrimp and bake about 25 minutes or until golden brown.