2 small strawberries, sliced
1 cup white sugar
1/4 cup packed light brown sugar for decoration
1 (16 ounce) package frozen whipped topping, thawed
4 eggs, beaten
3 tablespoons milk
2 tablespoons lemon zest
1/4 teaspoon lemon juice
Preheat oven to 375 degrees F (190 degrees C).
In a blender, combine strawberries and sugar. Stir in light brown sugar, brown sugar, 1/4 cup whipped topping and eggs, mix well. Scoop into 4 7 inch stationery cups and press filling onto bottom and sides of each pan.
In a large bowl, beat eggs until frothy, then stir together lemon juice and lemon zest. Pour mixture over strawberries and fill with whipped topping. Cover with remaining whipped topping and refrigerate, stirring constantly, until pudding is firm.
Place on ungreased baking sheets or foil baking sheets.
Bake for 1 hour in the preheated oven, stirring occasionally, until pudding is golden brown and bubbly.