To assemble, peel cooled meringues off of parchment paper. Place 1 meringue disc on a cake board or serving plate. Top with 1/3 lemon whipped cream, and about 1/4 of blueberry mixture. Repeat with remaining meringue, whipped cream and blueberries, using all remaining blueberry mixture on top. Serve immediately.
Makes about 10-12 servings.