Lindemanns is like sour raspberry soda. I don't think its a true lambic. I've had it and I've had 'real' lambics. It's not as sour and is very very sweet. If you do a search here a couple people have discussed it. If I were going to do it I'd start with a belgian wit recipe, and add a ton of raspberries, and then add some lactose for the sweetness. The lactose is my big question, it adds sweetness AND mouthfeel. I think if you add enough to get to Lindy's sweetness level it may have more mouthfeel(thickness?) then you'd want. I think you'd get enough sourness from the ton of rasperries( the sugar ferments out and you're left with tartness) without adding brett or lactobacillus( lambic "yeast"). Or you could try Brett Claussenii , it has the lowest intensity brett flavor supposedly, I haven't used it. The last option in my mind is crazy, add the brett and berries and pastuerize it when its at the right sweet/sour level and keg it( yeast are dead so you can't bottle condition). I have no idea what heating the beer to yeast killing stage would do to it though, anyone done this? In my mind this would be a tough beer to clone closely. This is f'ing long, sorry. Good luck.
"Did you ever kick a woman in the midsection while she was wearing a whalebone corset? I nearly broke my great toe. I never had such a painful experience." -Egbert Souse(W.C.Fields)