Combine figs, water, honey, quarter teaspoon salt and lemon peel in saucepan and simmer 1 to 1- half 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, half 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 180ºC or 25 to 30 minutes or until lightly browned around the edges. Cut into squares while still warm. Cool completely before removing from pan.