Lemon Bars: Recipe here.

Lemon Bars are a classic spring dessert that are easy and fun to make. The tartness of the lemon juice and the richness of the shortbread crust create a delicious balance of sweet and sour. I used two large lemons, but I would suggest using two and a half lemons if you like a zestier taste. I ended up baking the crust for about five minutes over the suggested amount of time. I would suggest pulling the shortbread from the oven after it is golden brown—cooking times may vary from the recipe. Other than that, I followed the instructions as listed, and the process went smoothly. I sprinkled powdered sugar over the bars for a finishing touch and served them after refrigerating to give them time to harden. I was asked to make them again right away—they were definitely a family favorite.

Crispy Rice and Ahi Tuna: Recipe here.

Crispy Rice is one of my favorite foods, and is something I have always wanted to make. I decided to take on the challenge and make crispy rice squares topped with ahi tuna. The recipe is quite easy, but a few steps in the process were difficult to understand, so I suggest reading it through before beginning. Pack the rice down firmly into the pan before putting it in the fridge to help it stay stuck together when cutting it into rectangles. It was helpful to wet the knife before cutting the cooled rice, because it prevented the knife from sticking. When mincing the ahi tuna, make sure you cut it into really small pieces, because you want to make sure it can easily be spooned onto the rice squares. When the crispy rice and ahi tuna are ready to serve, I suggest squeezing a little lemon juice on them for a fresh, tangy taste. Overall, this recipe was really fun to make and perfect for a quick and easy summer dinner!