Preheat oven to 350 degrees Fahrenheit.

Combine almond flour, sugar, potato starch, lemon zest, and salt until no lumps remain.

In a separate bowl, beat egg whites until soft peaks form.

Add egg whites and lemon juice to dry ingredients, then fold until smooth. Dough will be thick and wet.

Using dry hands, form one-inch balls and roll in powdered sugar. Resist the urge to wet hands, as this will ruin the crinkle pattern after baking.

Place cookies two inches apart on a Gefen Parchment Paper-lined pan.

Bake for 13 minutes, until cookies begin to firm up. Let cool before removing from paper.