Combine figs, water, honey, 1/4 teaspoon salt and lemon peel in saucepan and simmer 1 to 1-1/2 hours or until dark and thickened, stirring occasionally. Combine 2 tablespoons flour and water and stir into fig mixture. Cook 5 minutes longer, stirring constantly.
Remove from heat and stir in lemon juice and walnuts. Cream shortening with brown sugar until light and fluffy. Combine flour, 1/2 teaspoon salt and oatmeal and stir into creamed mixture. Pat half of oatmeal mixture into bottom of a well-greased 9x13 inch pan. Spread fig filling evenly over oatmeal mixture. Sprinkle remaining half of oatmeal mixture on top and press with fork.
Bake at 35 degrees for 25 to 3 minutes or until lightly browned around the edges. Cut into squares while still warm. Cool completely before removing from pan
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