Secret to the perfect lemon meringue pie?

Love lemon meringue pie but never get it right. Crust always soggy even if I make sure it is really cold before I put the filling in. I tried home-made crust and store-bought, but always same result. And then the meringue....always turns out shrinking, sweating and sticky even after reading all the instructions on how to make it right. Is there a secret and magic way for a beautiful non-sweaty, non sticky meringue ? How do restaurants do it ? or bakery??