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In medium bowl stir together flour, 3/4 cup sugar, baking powder, and salt. Set aside. In another bowl combine egg, milk, melted butter, lemon peel, and 1 T. lemon juice. Add egg mixture all at once to flour mixture and stir just until moistened. Fold in nuts. Spoon batter into greased loaf pan and bake for 50 minutes. Stir together the 2 T. lemon juice and 1 T. sugar and pour evenly over the baked loaf while it is still in the pan. Cool for 10 minutes and then remove from pan. Cool completely before wrapping. Note: Wash and dry the lemons thoroughly before shredding the peel. One lemon will yield approximately 1 tsp. of lemon peel and 2 T. of lemon juice. Rolling the lemon firmly under your hand on the counter before cutting will help the juice flow better.