First of all, prepare the caramel: put water and sugar in a non-stick pan and cook over medium heat until you reach a burnished color.
Peel the apples, cut them into thin slices and sprinkle with lemon juice.
Whip the eggs with the sugar to get a frothy mixture.
Add flour, baking powder and lemon peel and mix.
Finally, add the melted butter. You should get a fairly thick mixture.
Cover the mold with parchment paper and cover the bottom with the caramel.
Arrange the apples on top of the caramel, after having drained them from the lemon juice, and gently pour the mixture over it.
Cook for about 30 minutes in a preheated oven at 180 ° C.
The inverted apple pie is ready: let it cool before serving.