Roll 1-2 tablespoons of sweetened white bean paste into small balls, create hollow wells, and fill with ½ to 1 teaspoon of lemon curd. Freeze for 30 minutes.

In a bowl, combine sweetened white bean paste and mochiko flour. Gradually add water and lemon extract, whisk until smooth.

Microwave the dough mixture for 1 minute, stir, and microwave for another minute until slightly translucent and hot.

Pour warm dough onto a greased pan, cool slightly, cut into 6 pieces, and flatten each piece to encase the frozen filling.

Press each filled dough piece into a greased mooncake mold, chill in the freezer for 20-30 minutes before serving.