Why does my merengue on my lemon merengue pie shrink as is sits? This is the most pitiful looking pie!

Make sure to stabilize the merengue with cream of tartar or better yet - beat in a copper bowl. And yes, having it "hold on" to the crust.

I actually think it has more to do with oven temperature.

Definitely make sure the meringue touches the crust. Do you a thermometer in your oven? The temperature needs to be stable for ten minutes before you put the pie in there. Any wobbling of the temperature, opening the oven excessively, etc. will cause the meringue to go to the wayside.

Another question, is the meringue leaking? As in, is there a bit of water or film left where the meringue has leaked? This is a sign of instability in the meringue- likely it was overbeaten and is starting to separate.

When you put the meringue on the pie, it must touch crust all the way around, or it will shrink. I don't know why, I only know my mother taught me to do that!