In a large bowl, toss the apples with the lemon juice to prevent browning. Set aside.

In a large Dutch oven or saucepan, stir together both sugars, cornstarch, cinnamon, nutmeg, and salt.

Add the water and bring to a low simmer over medium heat, stirring constantly.

Once the mixture starts to thicken, add the apples and return to a low simmer. Cover and cook for 6-10 minutes, depending on the size of the apple pieces. Apples should be fork-tender, and the sauce should be thick and glossy.

Remove from heat and allow to cool before using in pies, pastries, or other desserts.

Store in the refrigerator for up to 5 days or freeze for up to 6 months.