Add Earth Balance, lemon zest, 1/3 cup powdered sugar, 1/2 of the lemon juice and flour into a food processor fitted with an S blade

Pulse until dough comes together

Press dough into a greased 9 inch springform pan and poke all over with a fork

Refrigerate dough for an hour

Heat oven to 350 and bake for 20-25 minutes until golden brown

Remove from oven and remove band from pan

Cut into triangles and let cool

Mix 1/2 the lemon juice with 1 cup of confectioners sugar and spread over cooled shortbread, leaving a border

Crumble the raspberries and sprinkle over the glaze

Let the glaze dry for about 1/2 hour, cut the shortbread over the scored lines and serve