Preheat the oven to 205C/400F
In a bowl combine sugar, melted butter, lemon zest and juice and one egg. Set Aside
Wash and peel your apples and cut into thin slices
Roll out your puff pastry and place into a pie plate poking holes in the base with a fork so you don't get air bubbles mid cooking. Crimp the edge with your fingers or use a fork to create a pattern of your choice (alternatively, you can make this like a galette and fold the excess pastry over the apples at the end as well if you like)
Arrange the apple slices neatly inside the crust and any leftover apple can be cut into cubes to fill in around the edges.
Pour the lemon mixture over top of the apples trying to lightly coat everything if possible
Cook for 40 minutes
Let it cool before serving so the liquid has time to solidify and be easier to handle or you risk a soupy mess
