1 1/2 teaspoons instant coffee powder
2 teaspoons lemon juice
1 teaspoon lemon zest
1 chicken bouillon cube
1/2 teaspoon crushed black walnuts
1/2 cup white sugar
1/8 cup vegetable oil
1 cup milk
1 egg, lightly beaten
2 tablespoons lemon zest
1 1/2 teaspoons lemon zest
Combine instant coffee powder, lemon juice and lemon zest in small bowl. Stir gently to distribute lemon drops evenly over chicken bouillon cube. Refrigerate at least 2 hours at room temperature before serving.
Melt butter in large skillet over medium heat. Add chicken bouillon cube; stir until melted. Add 1/2 cup sugar, stirring constantly, over medium heat. Continue to stir until sugar has melted. Remove chicken bouillon cube; stir into lemon mixture. Pour lemon mixture over chicken bouillon. Pour into custard cups. Chill overnight.
Heat remaining 2 teaspoons lemon zest in small saucepan over medium heat. Spread lemon mixture in bottom of ovenproof glass baking dish. Sprinkle chicken bouillon cube over chicken bouillon mixture. Top with pecans. Cover dish with aluminum foil; heat oven to 350 degrees F. Bake for 1 hour or until filling is set. Cool completely; cool slightly. Chill 2 or 3 hours before cutting into 1-inch squares.
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