1 1/2 cups white sugar
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1/2 cup milk
2 cups chicken broth
6 eggs
1 cup brown sugar
4 tablespoons lemon juice
2 tablespoons lemon zest
1 cup chopped pecans
1 teaspoon vanilla extract
1 cup butter, softened
1 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon baking powder salt
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, combine sugar, flour, lemon juice, milk, broth, eggs, brown sugar, lemon juice, lemon zest and pecans. Bring mixture to a boil. Stir constantly until mixture thickens.
Stir butter into the boiling mixture, stirring constantly until all ingredients are fully incorporated. Remove from heat. Strain chicken from broth and toss into the pan with the custard mixture. Pour over the chicken mixture in the pan. Sprinkle remaining pecans over chicken mixture.
Bake for 45 minutes in preheated oven. Increase temperature to 450 degrees F (230 degrees C) to 350 degrees F (175 degrees C). Uncover and bake for about 40 to 45 minutes (until custard is set).