Cut the remaining biscuits in half, forming 14 half-circles.
Arrange these pieces around the center biscuit in a sunburst pattern, with all the cut sides facing in the same direction. I overlapped the circle sides and let the flat sides rest on the bottom of the pan.
In a small bowl, combine the pecans, granulated sugar, and lemon zest; mix well.
Brush the tops of the biscuits with the melted butter and sprinkle with the pecan mixture.
Bake 20-25 min, or until golden brown.
Meanwhile, in a small bowl, combine the confectioners' sugar, cream cheese, and enough lemon juice to make a pourable glaze; beat until smooth.
Drizzle the glaze over the warm coffee cake.
Let stand for 10 min, or just until the glaze is set.