Line the 8x8 inch baking pan with parchment paper for easy removal later.
In a medium saucepan over low heat, combine the granulated sugar, unsalted butter, and condensed milk. Stir until melted and smooth.
Remove from heat and stir in the freshly squeezed lemon juice, lemon zest, and salt until well incorporated.
Gradually add the powdered sugar, whisking until the mixture is thick and glossy.
Pour the fudge mixture into the prepared baking pan and smooth out the top. Refrigerate for about 2 hours, or until set.
In a small bowl, mix the date paste with warm water until smooth and syrupy. You may need to add more water to reach your desired consistency.
Once set, remove the fudge from the pan and cut it into neat squares.
Drizzle the date caramel over the fudge pieces and garnish with fresh mint leaves if desired. Enjoy your delicious Light Lemon Fudge!
