|Margarine||1⁄2 Cup (8 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Buttermilk||2 Cup (32 tbs)|
|Vanilla extract||2 Teaspoon|
|Grated lemon rind||1 Teaspoon|
1. Preheat oven to 325° F.
2. Cream margarine with sugar to form a fluffy, light mixture. Beat in egg yolks followed by egg whites.
3. Add cornstarch with salt and mix well. Add buttermilk, lemon rind, and vanilla, and stir well.
4. Transfer to a 1-quart baking dish, sprinkle a little nutmeg, place in a shallow pan with hot water, and bake for 60 minutes or a teaser inserted comes out clean.
5. Serve Buttermilk Pudding hot with Butterscotch ice cream or cold with hot coffee.