If you haven’t already, juice the lemon. In a large bowl of water, add 1 tablespoon of lemon juice. Peel and slice apples very thin about ¼ inch thick. You’ll need about 4 cups (or 500g) of sliced apples. Add the slices into the large bowl of lemon juice water. This is to keep the slices from browning. Important: Before moving to the next step, drain all the water from the large bowl.

Toss the apples with a tablespoon of lemon juice, cinnamon, salt and nutmeg in a bowl and set aside.

In a large skillet over medium heat, melt butter with the brown sugar and white sugar. Stir until the mixture is smooth and bubbly. (about 1-2 minutes).

Add the apple slices to the skillet and stir to coat them with the glaze. Cook the mixture over medium heat for 8 to 10 minutes, stirring occasionally while it cooks. If the skillet becomes dry or the glaze becomes too thick, before the apples are finished cooking, add 1-2 tablespoons of water or apple juice to loosen it slightly. It’s crucial to limit the amount of liquid you add to no more than 1-2 tablespoons of liquid.

Check the apples for doneness by inserting the tines of a fork or toothpick into the apples. It should go in slightly without breaking apart the apple.

Combine cornstarch and cold water in a small bowl to create a slurry. Add the slurry to the apples and cook gently for 1-2 more minutes until the sauce becomes thick and glossy. Take off the heat and let it cool slightly before serving.