What specifically have you been disappointed about?
If you are making a traditional American version of lemon meringue pie, which uses a common meringue, then I would recommend trying an Italian meringue instead. If you aren't familiar with the texture difference, an Italian meringue has a slight soft/marshmallow feel. You can pipe it onto the pie in a variety of designs, then torch the top for color.
200grams egg whites
Combine the glucose and sugar in a small pot with just enough water to wet the sugar. Bring to a boil and cook to about 235F. While heating the sugar, whip the egg whites to soft peaks. Pour the hot sugar syrup into the whites while whipping. Whip until it cools to room temperature, then use immediately. For my lemon curd, I just use equal parts (by weight) of lemon juice, butter, sugar and eggs.
Here are some cool pix - (I really love tastespotting.com)Culinary in the Desert: Lemon Meringue Pie CupcakesGoogle Translate